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Favorite Recipes of the Staff 

Boston Public Library 


Boston Public Library 
Boston, MA 02116 


<$M«Vm«a l?5-3 


■V. Vt'wTfl 

Christmas Eg^nog 

1/2 pound confectioners sugar 1 quart cream 

6 egg yolks 1 pint milk 

1 pint whiskey 3 egg whites 

1/2 pint rum cinnamon or nutmeg 

Beat sugar into egg yolks. Add whiskey very slox^ly 
then beat fast. Add rum. Add cream and milk (use 
a pint of cream to a quart of whole milk if desired) . 
Whip slightly salted egg whites good and stiff and 
fold in. Let stand in refrigerator several hours. 
Sprinkle cinnamon or nutmeg on top. Serves 6 or 12 
according to capacity. 

Dorothy Shaw 

Hot Cranberry Punch 

Bring to boil in saucepan: 

3/U cup brown sugar l/2 teaspoon cinnamon 
1 cup water l/2 teaspoon allspice 

l/U teaspoon salt 3/U te< 
l/U teaspoon nutmeg 

1/ d teaspoon allspice 

3/U teaspoon powdered clovej 

In kettle : 

2 cups cranberry jelly, crushed 3 cups water 

Beat till smooth with rotary beater. Add 1 quart 
pineapple juice. Add hot spiced syrup and simmer 
together 5> minutes. To keep hot, place over hot 
water. At serving time, ladle punch into mugs, with 
dots of butter or margerine; serve with sticks of 

Ethel He ins 

Mulled Cider 

3 sticks whole cinnamon 1 cup water 
15 whole cloves 1 quart cider 

lemon juice 

Simmer cinnamon, cloves and water until strongly 
flavored with spice — perhaps half an hour. Add to 
a quart of cider a little at a time, tasting fre- 
quently to prevent too spicy a brew. A little lemon 
juice adds flavor. This may be served either hot 
or cold. The spice juice is also good with grape 
juice . 

"Jane Dough" 

Cranberry Nut Bread 

2 cups sifted flour 

l/2 teaspoon salt 

1 l/2 teaspoon baking powder 

l/2 teaspoon soda 

1 cup chopped nuts 

1 cup ground cranberries 

1 cup sugar 

2 tablespoons short- 
1 egg 

Grated rind of orange 
Juice of orange ana 

boiling water to 

make 2/3 cup 

Sift flour, salt, baking powder and soda together. 
Mix sugar and shortening. Add egg. Add flour mix- 
ture and liquid alternately. Fold in nuts and 
cranberries. Bake in bread loaf pan for 1 1/2 hours 
at 35>0° or until inserted straw comes out clean. 

Dorothy F. Nourse 

Orange Bread 
3/ii cup marmalade 1/2 cup orange juice 
2 tablespoons shortening 3 cups flour 
1 egg 3 teaspoons baking powder 

l/2 cup milk l/U teaspoon salt 

Beat marmalade j egg and shortening in a bowl* Add 
milk and orange juice « Add dry ingredients which 
have been sifted. Pat top of loaf with melted butter 
Bake 1 hour in medium- slow oven. 

Dorothy Shaw 

Corn Bread 

1 3/U cup flour 
1 teaspoon salt 

3/h cup corn meal 

h teaspoons baking powder 

U tablespoons sugar 

Sift all together and add one beaten egg, 1 1/I4. 
cup milk, U tablespoons melted shortening. Beat 
well. Bake at !j.2f>° about 25 minutes in pan 
9 x $ l/2 x 2* 

Gertrude Leuf gren 

Irish Bread 

h cups flour 

l/2 cup sugar 

1 teaspoon salt 

h teaspoons baking powder 

1 egg 

h tablespoons lard or 

other shortening 
1 cup raisins 
1 cup currants 
2/3 cup fruit peels 

2 cups milk (or more) 

Sift dry ingredients „ Rub in lard. Add raisins, 

currants, fruit peels. Beat egg and add to milk and 

add gradually to flour mixture. Mix until dough is 

stiff but moist. Add carraway seeds if desired. 

Bake in well-greased skillet or round tin 3£0°-375° 

for US minutes o Yield 1 large or 2 small loaves* 

Margaret ^lorrisey 

Oatmeal Bread 

1 cup oatmeal 

2 cups boiling water 
2 teaspoons salt 
piece of butter 

1/2 cup molasses 
l/2 yeast cake 
1 cup warm water 
U~5 cups flour 

Boil oatmeal, 2 cups of boiling water and salt 
together for 2 minutes. Remove from stove and add 
butter and molasses. Let cool and add yeast cake, 
cup of warm water and flour. Let rise. Knead, 
shape and put in pans, Let rise again. Bake about 
1 hour in moderate oven. 

Edna G. Peck 

Custard Corn Bread 

1 l/k cups yellow corn meal 1 teaspoon salt 

2 eggs 2 cups buttermilk or 
1 teaspoon soda sour milk 

2 cups sweet milk 

Mix corn meal, soda and salt. Add eggs and butter- 
milk and mix well. Pour into a well greased baking 
pan, Gently pour the sw^et milk over the top. Do 
not stir it in. Bake at 350° for 1 hour. Serve hot 
with butter and syrup* 

Mary H . Cronan 


Cinnamon Bread 

1 cup flour 
1/2 cup sugar 
1/2 teaspoon salt 
1/2 teaspoon cinnamon 

2 teaspoons baking powder 

1 beaten egg 

l/2 cup milk 

U tablespoons melted butte: 

Sift dry ingredients together. Combine liquids and 
add quickly to dry ingredients. Sprinkle with 
sugar and cinnamon. Bake in a quick oven in a loaf 
pan. Makes one small loaf. Delicious served with 
cream cheese. 

Edna G. Peck 

Banana Bread 

1 3/U cups sifted flour 

2 teaspoons baking powder 
l/U teaspoon soda 

1/2 teaspoon salt 
1/3 cup shortening 

2/3 cup sugar 

2 eggs j, well beaten 

1 cup mashed bananas (full^ 
ripe or all yellow) 

2 to 3 bananas 

Sift together flour, baking powder, soda, and salt. 
Beat shortening until creamy. Add sugar gradually 
and continue beating until light and fluffy. Add 
eggs and beat well. Add flour mixture alternately 
with bananas, a small amount at a time, beating afte: 
each addition until smooth. Turn into a well- 
greased bread pan (8 l/2 x h 1/2 x 3 inches) and 
bake in a moderate oven (350° F.) about 1 hour and 
10 minutes, or until bread is done. Makes 1 loaf. 

Muriel C. "avelin. 

Plum Loaf 

2 1/2 cups flour 

1 l/2 cups water (warm) 

1 yeast cake 

1 cup milk 

l/U pound butter 

3/U cup white sugar 

3/U cup brown sugar 

6 cups flour 

1 teaspoon nutmeg 

1 teaspoon cinnamon 

1 teaspoon salt 

1 pound seeded raisins 

Mix flour and warmed water together. Dissolve yeast 
cake in l/U cup of warm water and add. Beat well and 
raise until sponge is light - about l/2 to 3/U hour. 
Add butter j sugar to milk and heat. When luke-warm 
add to above sponge with flour, nutmeg, cinnamon, 
salt and raisins. Knead well and shape into loaves 
and let raise until double in bulk. Bake about 
1 l/U hours, at 3^0° . This amount will make U fair 
sized loaves. 

Jean B. Lay 

Garlic Bread 

1 large clove of garlic I^rge piece of butter 

French bread 

Mince or put through a garlic press 1 large clove 
of garlic, Soften a large piece of butter. Cream 
the garlic and butter. Cut diagonal slices of French 
bread, being careful not to cut all the way through. 
Spread the slices apart and butter both sides of the 
slice, and the ends. Then wrap loaf in aluminum 
foil or place in paper bag. Put in 350° oven for 
about 10 minutes. Use U00° oven if using aluminum 
foil. Amount of bread and butter used depends on 
number of persons to be served and how much they 
like garlic bread. 

Mar par et '"J. Haverty 


Captai n hace ! s Spoon 3read 

3/U cup white corn meal 3 tablespoons melted butter 
1 teaspoon salt 2 eggs well beaten 

1 cup boiling water 2 teaspoons baking powder 

1 cup milk 

Pour the water over corn meal and salt. Add milk 
and butter and mix well. Stir in well-beaten eggs. 
Sift baking powder over top and beat well for about 
one minute. Four into greased casserole or dish and 
bake in moderate oven 375° for U5 minutes. This is 
delicious fine-textured corn meal souffle to be 
served immediately. Serve with butter. An old 
Mississippi River boat recipe. 

Elizabeth Brockunier 

Date and Nut Bread 

3/U cup chopped walnuts 2 eggs 

1 cup cut-up pitted dates 3 tablespoons shortening 
1/2 teaspoon salt 1 teaspoon vanilla 
1 1/2 teaspoons baking 1 cup granulated sugar 
powder 1 1/2 cups sifted flour 

3/U cup boiling water 

Mix first U ingredients with fork. Add shortening 
and water. Let stand 20 minutes. Heat oven to 3^0° 
Beat eggs with fork. Add vanilla , then sugar and all 
purpose flour, beating with fork. Add date mixture, 
mixing to just blend. Pour into greased 9x5x3 
inches loaf pan. Bake in moderate oven of 350° 
for 1 hour and 5 minutes, or until done. Makes 1 
loaf. When cool, wrap in wax paper and store in 
refrigerator for two or three days before using. 

Mildred C. 0* Connor 


^Of Fi A/5 


Fruit Roll 

2 cups flour 2 tablespoons shortening 

k teaspoons baking powder 3/U cup milk 
1/2 teaspoon salt h apples 

Combine as for biscuits and roll oblong. Spread 
with pared and thinly sliced apples. Roll as for 
jelly roll and slice in two-inch slices. Lay out- 
side up in pan and sprinkle with sugar, cinnamon 
and bits of butter. Pour over this a syrun made 
of 2 cuds of water and 1 l/2 cups of sugar. 
Maraschino cherry juice may be added for color. 
Bake in U25° oven about 15 minutes. 

Ella M. Adams 

Cinammon Coffee Cake 

1 1/2 cups flour 1 egg 

1 1/2 teaspoons baking 2/3 cup milk 

powder 1/2 cup brown sugar 

1/2 cup sugar 1/2 teaspoon cinnamon 

Jj tablespoons butter 

Sift flour once before measuring. Cut in butter 
Beat egg. Add milk. Add to dry ingredients. 
Beat vigorously. Pour into pan and sprinkle 
generously with brown sugar and cinnamon. Bake 
30-1+0 minutes at l|00 o . Serve warm. 
Variations : 

1. Add nuts to cinnamon mixture. 

2. Add fruit topping of l/3 cup candied fruit, 3 
tablespoons sugar, l/2 teaspoon cinnamon. 

Edna G. Peck 

Parker House Rolls (Quick) 

1 teaspoon sugar 
l/8 cup warm water 
1 yeast cake 
1 cup milk, scalded 
1 egg 

l/U cup sugar 

1 teaspoon salt 

1 1/2 tablespoons melted 

3 cups flour, sifted 

Stir sugar, water and yeast cake together and let 
stand while you prepare the rest. Drop the egg 
into the hot milk and beat with an egg beater. Add 
sugar, salt and melted butter, Fhen mixture has 
cooled a little, put in the yeast mixture and 1 cup 
of flour. Let dt rise until it "fluffs up" a little 
Then add remaining flour. Beat mixture with spoon 
until it is smooth and elastic. Roll out on 
lightly floured board and cut out like cookies. 
Dip in melted butter and fold over. Let rise for 
one hour on greased tin. Bake in 3^0 to 1+00° oven 
for 12 minutes. 

Irene H. Tut tie 

Bran Muffins 

1 cup milk 

1 l/k cups bran 

2 tablespoons suga] 
l/2 teaspoon salt 

1 egg 

butter (size of a -walnut) 

2 l/2 teaspoons baking 

1 cup sifted flour 

Pour the milk over the bran. Add sugar and salt. 
Beat egg and add to the bran mixture. Add melted 
butter. Add baking powder to the flour and add to 
the bran mixture. Bake in greased muffin tins, 
about 30 minutes in moderately hot oven, 375°. 

Elizabeth L. Wright 

Swedish Coffee Buns 

3 cups flour 
l/k cup sugar 
l/2 teaspoon salt 

1 cup thin cream 

2 egg yolks (beaten) 
1 yeast cake 

To beaten egg yolks add cream and yeast cake, 
which has been softened in l/k cup warm water ; then 
stir in the dry ingredients which have been sifted 
together. Cover and place in refrigerator over- 
night. Roll out three times, each time spreading 
with butter, using l/k pound in all, Then shape 
and let rise. Brush with melted butter or egg 
yolk (thinned with a little water) sprinkle with 
sugar and cinnamon or nuts, if desired. Bake in 
a moderate oven till brown. 

Elinor D. Conley 



2 cups flour 1/2 teaspoon salt 

k teaspoons baking powder k teaspoons butter 

2 teaspoons sugar 2 eggs 

l/2 cup of cream 

Mix in order given. Shape , roll and cut into 
rounds. Bake in k50° oven for 15 minutes. Before 
baking brush with white of egg and sprinkle with 

Edna G. Peck 

Squash Muffins 

l/2 cup sifted squash l/2 teaspoon salt 

1/2 cup sugar 1 egg 

1 scant cup milk 2 cups flour 

3 teaspoons baking powder 2 tablespoons butter 

Combine squash, sugar, and butter. Add beaten egg 
and milk (which have been combined) Then add 
sifted dry ingredients. Bake 20 minutes in 1|25° 

Ella M. Adams 
Refrigerator Rolls 

1/2 cup sugar 
1 pint milk 
1/2 cup shortening 
1 yeast cake 


1/2 teaspoon soda 

l/2 teaspoon salt 

1 teaspoon baking powder 

Bring sugar, shortening and milk to boiling point. 
Let. cool. Add yeast (or 1 package dry yeast) Add 
enough flour to make the consistency of cake dough. 
Let rise 2 hours. Add soda, salt and baking powder. 
Add enough flour to make a stiff dough. Knead, 
Shape into rolls. Let rise 2 hours and bake in 
500° oven 10 to 12 minutes, 

Patricia L. Czabator 

Pineapple Bran Muffins 

l/2 cup crushed pineapple 2 l/2 teaspoons baking 

(drained) powder 

1 cup whole bran cereal 1/4 cup sugar 
3/4 cup milk 1/2 teaspoon salt 

1 cup sifted flour 1 egg 

2 tablespoons soft shortening 

Combine pineapple, bran and milk in mixing bowl. 
Sift together flour, baking powder and salt into 
same bowl. Add sugar, egg and shortening. Stir - 
only until combined. Fill greased muffin pans 3/4 
full. Bake in hot oven (425°) 20 to 25 minutes. 
Makes 12 muffins. 

Elinor D. Conley 

Master Mix for biscuits, breads, cookies. 

9 cups sifted flour 2 1/2 teaspoons cream of tartar 
1/3 cup baking powder 2 cups Spry or other shortening 

4 teaspoons salt 

Sift dry ingredients and mix in shortening until 
crumbly. Use like Bisquick for hot breads, etc. by 
adding milk. 

Pancakes: 3 cups mix, 1 egg and 1 l/2 cup milk. 

Muffins: 3 cups mix, 2 tablespoons sugar, 1 cup 
milk and 1 egg. 

Coffe e cake: 3 cups mix, 1 egg, 1/2 cup sugar and 
2/3 cup milk. 

Drop cookies ; 3 cups mix, 1 cup sugar, l/3 cup milk, 

1 egg© Add fruits or chocolate bits 
or nuts. 

These samples indicate the uses of this time saver 
for the busy. 

Dorothy F. Nourse 


■ :'':7Hr 





Breakfast Eggs 

3 ^eggs 

1/2 teaspoon salt 


1 cup milk 

Boat eggs until light and add milk and seasoning. 
Pour into well greased double boiler and eook over 
boiling water without stirring for 25 minutes. Do 
not remove cover during first 15 minutes. 

Ella M. Adams 
Buckwheat Cakes 

1 cup buckwheat flour 
1/2 cup cornmoal 
l/2 cup white flour 

l/2 teaspoon salt 
2 cups boiling water 
l/2 yeast cake 

Scald cornmoal and salt with boiling water. Beat 
well and cool. Add buckwheat $ flour , meal and yeast 
Let stand overnight and in morning add 

l/2 cup milk in which l/4 teaspoon soda 

has been dissolved. Bake on very hot griddle and 
servo with sausage and fried apples, 

Ella M. Adams 


Mr» Carpenter's Sour Dough Waffles 


2 e SS 5 1 l/2 cups flour 

1/2 tablespoon sugar 2 tablespoons shortening 

pinch of salt 1/2 teaspoon cream tarta; 

1 cup sour cream and milk l/2 teaspoon baking soda 

Beat eggs, add sugar, salt, sour cream and milk. 
Then add flour, shortening, cream of tartar, and 
baking soda. Let stand overnight, or use immediate 

Albert Carpenter 

Apple Griddle Cakes 

3 egg yolks 

1 teaspoon salt 

1 tablespoon sugar 

2 cups chopped apple 

Juice of l/2 lemon 
Grated rind of 5/2 lemon 

1 pint milk 

2 cups flour 

Combine ingredients except egg whites, and beat 
vigorously, m another bowl, beat egg whites until 
stiff. Fold in beaten egg whites with other ingred- 
ients just before baking. Serve hot with sifted, 
powdered sugar on top. 

Gertrude E. Stuhl 

Rice Griddle Cakes 

1 cup boiled rice 1 teaspoon salt 
1 cup milk 1 e gg 

1 tablespoon shortening 1 cup flour 
2 teaspoons baking powder 

Mix rice, milk, melted shortening, salt. Beat in eg 
Add sifted flour and baking powder. Drop by table- 
spoonfuls on greased griddle. Double the recipe for 
four large servings. 

Muriel C. Javelin 




Dried Beef Appetizer 

Dried Beef 

1 package cream cheese, 
3 ounces 

U tablespoons chopped 
chives or onion 

Soften cream cheese with milk to spreading consis- 
tency. Mix with chives or onion. Spread gener- 
ously on slices of dried beef, roll and cut into bite 
size pieces. The dried beef may be cut into 
small pieces and mixed with the cheese and onions to 
make a spread for crackers. 

Gertrude McCabe 

Garlic Olives 

Drain liquid from a 9 ounce can of large ripe olives . 
Add 12 peeled cloves of garlic and olive oil, may 
substitute salad oil, to cover. Let stand 2U to 
lj.8 hours. Remove garlic. After olives are used 
save the oil for salad dressing. 

"Jane Dough" 


Minced Clam Spread 

7 l/2 ounce can minced clams 
l/2 pound cream cheese and 
chive mix 


Tobasco Sauce 

Worcestershire Sauce 

Blend drained clams and cheese and chive together, 
adding a little milk to soften the cheese* When t, 
ingredients are blended to a creamy consistency, a 
Tobasco and Worcestershire to taste. Serve on coc 
tail crackers, ritz, melba toast or party rye brea< 

Alice Hackett 


1 package Pillsbury Hot Roll 

N©. 2 l/2 can peeled tomatoes 
l/li cup olive oil 

1 teaspoon oregano 
Salt, Pepper 

Prepare dough, as given on directions of package. 
Spread dough in two cookie sheets. Cook the toma- 
toes with oil, oregano, salt and pepper over medium 
flame, allowing to simmer for 15-20 minutes. Plaet 
tomato mixture over dough. Top with slices of 
cheese (whichever is desired, although Cheddar im- 
parts delicious flavor) . Bake in hot oven, 1*00°, 
lot 15-20 minutes. Variations: Anchovies over 
cheese, Sausage meat over cheese, or Bacon slices 
partly cooked. 

Vanda Cariani 

Sandwich Filling 

6 eggs, hard-boiled Small onion 

15-18 slices of cooked bacon Mayonnaise 
Small green pepper Salt and pepper 

Chop eggs and bacon together. Chop pepper (remov< 
seeds) and onion. Mix all together with seasonings': 
and mayonnaise to moisten. 

Loraine Ao Sullivan 


2 cups flour 1/3 cup oil 

3 teaspoons baking powder 2/3 cup milk 
1 teaspoon salt 

Tomato topping: 

1 can tomato paste 

l/2 cup stuffed olives, 

chopped onion (not much) 
garlic powder or 
small clove garlic, crushed 

1 teaspoon oregano 



Green pepper, chopped 
finely or mushrooms 

Sift flour, baking powder and salt into a bowl. 
Pour the oil into a measuring cup, add the milk and 
pour all at once into the dry ingredients. Stir 
with a fork until the mixture rounds up into a ball. 
Knead about 10 times without additional flour. Roll 
the dough between waxed paper to l/k inch thickness. 
Cut size preferred (tiny ones make gsod cocktail 
appetizers), place on ungreased cookie sheet. 
Spread with tomato topping. Bake in hot oven, I4.OO , 
for 15 minutes,. Remove from oven and arrange strips 
of cheese in spoke fashion on tap. Bake 5 minutes 
more until cheese is melted. Can do in advance all 
except the cheese part «.. then put under broiler 
till heated and cheese melted when you need them. 

Dorothy Shaw 

Shrimp Hers d'oeuvre 

1 pound fresh or frozen 1 clove garlic, minced 

shrimp Parsley 

3 tablespoons butter 

Wash and clean shrimp. Remove vein if necessary. 
Place in refrigerator until ready for use. Melt 
butter, add garlic and parsley and cook for a few 
minutes to flavor butter. Cook shrimp in butter f*r 
2-ii minutes or until shrimp turns pink. Overcooking 
makes shrimp tough. Insert toothpicks and serve 


19 "Jane Dough" 

Stuffed Mushrooms 

Choose large fresh mushrooms, about three to a 
serving. Remove "stems and chop fine. Add crumbs, 
either bread or cracker, about 1 teaspoon to each; 
mushroom. Add seasoning such as : a pinch of oniai 
or garlic powder, minced parsley, basil, sage, 
fresh ground pepper and salt to taste. Add eno\i( 
liquid to bind together using either melted buttei 
stock or dry sherry, Put into mushrooms. Dot wii 
butter or sprinkle with grated parmesan cheese. 
Bake in 350° oven 20 minutes. Seasonings may be ' 
varied depending on the taste of the cook* 

Margaret W. Haverty 
Cocktail Corn Crisps or Mexican Wafers 

1 cup yellow corn meal 1/3 cup milk 

1/2 cup sifted flour 2 tablespoons shortening 

l/k teaspoon salt or salad oil 

lA teaspoon baking soda 1 tablespoon butter 

Start your oven at 350° or moderate. Mix up corn 
meal, flour, salt and soda with milk and melted 
shortening. Stir thoroughly until dough holds to- 
gether. Knead 10 -minutes with your hands. Break 
off pieces of dough the size of a prize walnut am 
roll out on a floured board until very, very thin 
(the deep dark secret of these crisp crisps I) Bal 
on an ungreased cookie sheet for 15 minutes. Rem 
from oven, brush ^ttith melted butter and sprinkle 
with salt. Serve stacked up on ends. 

"Jane Dough" 



1 can tuna 
salad dressing 

Tuna Spread 


Mix and chill, 
is preferable. 

The horseradish colored x-jith beets 

"Jane Dough" 

Cheese Spread 

l/U pound cheese and chives 
U slices cucumber, diced fine 
l/2 pint sour cream 

Mix and chill. Excellent on crackers or rye bread. 

Add 2 tablespoons of ketchup and garlic salt to a 
can of mashed sardines. 

Cooked fish (left overs), mash and mix with 
mayonnaise and ketchup, pimento, or horseradish. 

Chop or put bologna through meat grinder. Add 
ketchup and chopped pickles. Spread on crackers 
or rye bread and place under broiler for one or 
two minutes. 

"Jane Dough" 




Pea Soup 

1 pound split peas 1 teaspoon finely chopped 
3 quarts water parsley 

2 onions quartered 1/2 pound sausage meat 
2 stalks celery, chopped (country style) 

2 teaspoons Worcestershire sauce 
a pinch jf garlic powder 
salt and pepper to taste 

Pick over pea^ > Soak overnight if you don*t use 
the quick cooking kind* Drain • Put in large 
kettle, add water, onion, celery, parsley, meat. 
Cook over medium heat 30 minutes . Reduce heat, 
cover pot and simmer 2 to 3 hours - stirring occa- 
sionally, till peas are mushy soft. Add Worcester- 
shire, salt and pepper • Use crumbled bacon or 
toast cubes as garnish* M^es- approximately 2 
quarts. This and a salad make a m&al* 

"Jane Dough" 


Clam Chowder 

l/li pound salt pork 

3 potatoes 

3 onions 

common chowder crackers 

1/2 pint clams and juici 
1 quart milk 
butter, salt, pepper 

Try out pork and remove bits. Chop onions and 
brown a little, Dice potatoes and add with cold 
water. Cook till tender. Add clams and juice. 
When clams are tender, add scalded milk, salt and 
pepper Split several crackers and place face 
down on top of chowder. Add large sized piece of 
butter before serving. Don't insult by serving 
in cups ,.. use a large soup plate and come back 
for more. 

Dorothy P. Shaw 

Mock Bisque 

1/2 can tomato qs 
pinch of soda 
1 quart milk 
1/3 cup butter 

1' table spoon cornstarch I 

(or flour) 
salt and pepper to taste 

Cook tomatoes soft, and strain. Mix pinch of 
soda into the tomatoes to p-event curdling. Seal 
1 quart of milk In double boiler. Melt 1 table- H 
spoon of the butter - mix in 1 tablespoon corn- 
starch, or flo-ur, and thin with a little hot milk 
Stir carefully into the hot milk in double boiler' 
and cook for 10 minutes. Add balance of l/3 cup 

?L bUtter ' aTld Stir * Salt and P e PP er to taste. 
Add tomato mixture to milk mixture. Serve very h 

Loraine A* Sullivan 


Hungarian Bean Soup 

1 cup white pea beans 
3 quarts cold water 
3 medium large onions 
1 handful whole parsley 
1 pound lean slab bacon 
l/U cup flour 

1 small onion sliced 
salt to taste 
1 cup milk 

medium wide noodles (if deshe< 
1/8 teaspoon crushed, hot 
red peppers 

2 tablespoons butter 

Soak the beans overnight in a large bowl of water. 
Add beans to the pot with cold water ♦ Add 3 onions, 
whole or cut in two, 1 handful parsley (stalks and 
all not chopped up), and bacon cut in 2 inch cubes. 
Allow to boil, then simmer for about 3 hours or until 
the beans are soft. Add salt to taste and the red 
pepper if desired . Just before serving boil the 
noodles in the soup and make a thickening of the 
butter and flour, iielt the butter in a small frying 
pan, brown the sliced onion, stir in the flour until 
brown. Pour a little of the hot soup into the frying 
pan and stir until the mixture is thick. Then add to 
the soup. At the very last add 1 cup of milk. 
Serves 6. 

Martha C. Engler 

Onion Soup 

1 l/2 tablespoons butter 

2 medium-sized onions 
1 can consomme 

1 can water 

salt to taste 

1/2 slice toast per serving 

Saute onions in the butter until golden brown, being 
careful not to burn them. Add a can of consomme and 
a can of water and simmer. Salt to taste. Toast a 
half slice of bread for each serving. Sprinkle 
toast with grated Parmesan cheese and brown in oven. 
Float a piece of toast in each soup cup. 

Madalene D. Holt 


Clear Tomato Soup 

1 can tomato juice 

1 bay leaf 

7 whole cloves 

3 stalks fresh or dried 
1 tablespoon sugar 
juice of 1/2. lemon 

Simmer can tomato juice with bay leaf, cloves and 
celery. Strain seasonings out, add sugar (more if 
desired) and juice of half a lemon before serving. 
This soup makes a good aspic with an envelope of 

Madalene D. Holt 

Curry Soup 


onion grated 

tab lo spoons butter 

tablespoons flour 

can (11 ounces) chicken 

broth (don T t dilute) 

1 package frozen peas 

cooked and sieved 
l/2 teaspoon salt 
1/4 to 1 teaspoon curry 
powder (to taste) 

pepper, good pinch 

Malt butter with onion. Saute for a few minutes. 
Stir in flour. Yi/hen smooth, stir in chicken broth 
gradually. Cook and stir to a smooth thickened 
soup, about 5 minutes. Blond in milk. Blend in poa 
Season. Stir well. Bring to a boil, and just bcfor 
serving, stir in curry. Garnish with whipped cream. 

Elizabeth Brockunier 


S A U C F 5 

"' ' •-'>-'.i» i ..v-> Vl *-' ' 

STUFFl^ 6 

Chocolate Sauco 

l/2 cup boiling water 1 tablespoon cornstarch 

1/2 cup sugar 1/2 cup cold water 

6 tablespoons chocolate Salt 

(gifted) 1/2 teaspoon vanilla 

Boil the. sugar and wate)r for 5 minutes. Mix corn- 
starch and grated chocolate with the cold water. 
Add to the boiling water and sugar* Boil 5 minutes. 
Viihon cold, add vanilla. 

E. M. Hazlewood 


Tomato Sauce 

3 tablespoons olive oil 1 medium can tomato 

l/2 stalk celery,, chopped puree 

1 small onion, chopped 1/2 teaspoon salt 

1 teaspoon parsley, minced 1/2 teaspoon pepper 

1 clove garlic l/2 teaspoon basil leaf 

1 large can Italian minced 

tomatoes 1/2 teaspoon oregano 

1 bay leaf 

place oil, celery, onion, parsley and garlic in 
saucepan and brown lightly. Add tomatoes and toma 
puree, salt and pepper and simmer gently for about 
45 « Add the basil, oregano and bay leaf. 
Cook for 10 minutes longer. Makes sufficient sauc- 
for 1 pound of spaghetti or macaroni. 

l/8 pound butter may be substituted for the olive 
oil, if prefer redo 

Louise L« McGurk 

Poultry Stuffing 

Prepared stuffing, or, 

bread for stufTing 


Poultry giblets 

1 onion 

largo bunch parsley 
large piece butter 
1 or 2, eggs 

Soak stuffing or bread in milk. Chop up giblets, 
onion, and parsley together, or grind through meat 
grinder. Add small amount of water, and cook this 
mixture briefly. Mix with stuffing or bread, add 
seasoning as desired, butter (melted) and egg(s). 

Loraine A« Sullivan 




Salmon Fluff 

1 cup milk 

1 cup soft broad crumbs 

1 cup cold f lakod salmon 

1 teaspoon salt 

4 tablespoons moltod butter 
4 tablespoons cream 
2 eggs 

Heat milk, add bread crumbs and lot stand 10 minutes. 
Add salmon and other ingredients. Cook in pan sot 
in water-filled pan. Bake slowly till firm in 
center* Nice with an egg sauce. 

Dorothy Shaw 



Salmon Casserole 

1 small onion 

1 cup scalded milk 

1 tablespoon lemon extr< 

1 tall can light salmon 

3 egg yolks 

1 cup bread crumbs 

3 egg whites 

Mix together and let stand one hour* Beat 3 eggwhi 
stiff and fold in* Bake about 3/4 hour in 350° ovci 

I^rgaret Morrisscy 

Pish Cakes 

2 pounds salt cod 
8 medium potatoes 

3 eggs, beaten 

To freshen fish, cover with cold water and bring to 
a boil* Pour off water, and repeat process until 
about 1/2 the salt has been removed, peel and dice 
the potatoes, add to the fish, cov^r again with col( 
water and boil until both are tondor. Ifesh togothoi 
add the eggs and mix well. Hion cool, shapa into 
flat cakes and fry* Those should be crispy golden 
broxvn on the outside and firm inside 

Gertrude McCabo 

Baked Halibut - Crcol 

T/Vash fish j dry and season with salt, pepper and 
paprika« Slice 2 onions in bottom of baking dish, i 
Place fish on onions and cover with 1 can of cream 
of mushroom soup diluted with l/4 cup of ketchup. 
Cover with l/4 cup of crushed potato chips. Bake in 
350° oven for 4o minutes, 

Ada A. Andclman 


Lobster and Macaroni Casscrolo 

12 o.z. tin of lobstur moat l/Z lb. grated Sharp 
6 oz. elbow macaroni Cheddar cheese 

1 teaspoon salt 6 tablespoons melted 

l/4 teaspoon popper butter 
l/Z teaspoon paprika 1/2 pint heavy cream 

1 cup crackor crumbs 

Cook macaroni, as directed on package, until barely 
tender; drain; rinse • In IE" x 8" x 2" baking dish, 
arrange l/3 of macaroni, 1/2 lobster moat; sprinkle 
with l/2 salt, popper, and paprika; l/3 of cheese, 
and 2 tablespoons butter. Repeat. Spread rest of 
macaroni on top. Pour on cream. Top with remaining 
butter and crackor crumbs. Sprinkle on rest of cheese. 
Bake 30 minutes in 400° oven. Serves 8. 

Sarah M. Usher 

Baked Stuffed Lobster 

Prepare lobster as for broiling. Mix toasted broad 
or cracker crumbs, melted butter, green fat, minced 
red coral, pepper, and salt into a crumbly stuffing. 
Fill cavities of lobster with this and let a thin 
covering extend over all the exposed moat. Bake 
in a 450° oven for about l/2 hour. In baking several 
lobsters, more than one layer may bo placed in the pan. 

Charles J. Gill is 

Broiled Live Lobster 

Place lobster on its back and with a heavy knife split 
lengthwise. Save green fat and red coral. Remove the 
"craw" or "crop" in the head and the dark vein downtho; 
tail section. Brush moat of lobs tor with seasoned 
molted butter, and broil 15 to 20 min., until thoroughly 
cooked. Servo hot with melted butter. 

Charles Gillis 


Crab Moat Souffle 

2 cups crab aoat 

3 tablespoons but tor 
3 tablospoons flour 
2 cups milk 

2 tablospoons choppod 

groon poppers 
salt and popper 
4 eggs 





Bemovc sholls from crabs, break moat into smal 

Ifelt but tor, add flour and blond, pour in milk, 

stir, cook until smooth, add choppod poppors. 

Boat egg yolks, add croam sauce to oggs and bcal 

until blohdod. Add cra.b scat. 

Boat ogg whites and fold into mixture. 

Pour souffle mixture into buttered baking dish, 

place dish in shallow pan of boiling water. Bak 

in pro-hoatod ovoa 350°, for 40 isinutos. 

Servos six. 

Geraldino Bock 

Tumfish Timbalos 

2 tablespoons butter l cup flaked tuna 

V4 cup stale broad crumbs l/2 tablespoon choppod par. 
2/3 cup milk Z ogg8 alightly beaten 

sarc peoper 

ifclt buttor, add breadcrumbs and milk. Cook 5 min- 
utes, stirring constantly. Add fish, parsley, eggs. 
Season. Bake in timbalo cups. Servo with Bochamol 
sauce. Best to fill tho cups only 2/3 full and 
bake m pan of hot water on several thicknessos of 
paper. Bake for 20 minutes at 350°. 

"Jane Dough" 


Tana Surprise 

1 small can tuna fish, 

1 can condensed mushroom 

l/k cup milk 
1 package frozen peas, 

prepared for using 

l/3 package Mueller 1 s 
Noodles, cooked 9 min- 
utes, as on package 

1 can Chow Me in Noodles, 
Chinese style 

Sliced quick-melting 
cheese or grated 

Dilute mushroom soup with milk in saucepan* Add 
tuna fish, peas, and slice of cheese cut in small 
pieces, and heat. Add cooked noodles and bring just 
to boiling point. Heap on dishes to serve, and 
sprinkle top with Chow Mein Noodles * Serves 2 

Dorothy Rosen 

Molded Salmon 

l/2 teaspoon salt 
ll/2 tablespoon sugar 

1 teaspoon mustard 

2 tablespoons flour 
2 egg yolks 

1 1/2 teaspoons butter 
3/U cup milk 
l/k cup vinegar 

1 tablespoon gelatin 

2 tablespoons cold water 

1 can salmon 

Mix salt, sugar, mustard and flour. Add egg yolks, 
melted butter, milk and vinegar. Cook over boiling 
water until thick. Dissolve gelatin in cold water 
and add to above mixture. Add can of salmon, flaked 
Mould, Serve with cucumber dressing* 

"Jane Dough" 


Scallop Newburg on Toast 

1 quart scallops 

3 cups milk 

1/2 cup evaporated milk 

1/2 cup cream 


9 tablespoons flour 

7 tablespoons butter 

1/2 teaspoon salt 


sherry (about 3 table spo 

lemon juice 

Saute^ scallops in butter in skillet 5 minutes, unj 
they begin to crack (use a low fire). In another 1 
melt butter, add paprika. Do not allow to brown. 
Add flour, salt and pepper. When smooth, add milk 1 
cream. Cook till thickened and smooth, add scallop 
lemon juice (a small amount) and at end, sherry to 
taste. Serve on toast. 

Elizabeth Brockunier 

Fillet of Sole Beacon Hill 

Arrange a fillet of flounder for each serving on a ' 
cookie sheet, season with salt and pepper and lemon 
juice (about sjuice of half a lemon for six servings) 
On each fillet- place an oyster in the center and a] 
small peeled mushroom cap filled with a bit of butti 
on each end. Bake in broiler 10 minutes at 375°. 
rt>ur -ff liquid from fish pan and add to 1/2 cud 
of milk. Vhen boiling add a tablespoon of flour 
shaken into a smooth paste. Turn off heat and add 
an egg yolk stirring constantly. Pour over fish, 
sprinkle with bread or cracker crumbs dotted with 
butter. Brown under broiler a minute and serve at 

"Jane Dough" 



Barbarcued Hamburger 

1 onion 

1 pepper 

1 can Chicken Gumbo Soup 

1 pound hamburg 

1 tablespoon prepared mustard 

1 tablespoon ketchup 

1 tablespoon Worcestershire sauce 

salt and pepper 

Dice onion and pepper and saute' in frying pan. Put 
hamburg in pan over a medium flame and cook (about 
1J? minutes) stirring so that it won't lump, Jhen 
done add chicken gumbo and onion and pepper., mustard y 
ketchup 3 Worcestershire and salt and pepper to taste. 
Blend these in and cover. r Let simmer for about 15 
or 20 minutes before serving. Delicious nested in 
a mound of mashed potatoes. 

Kay Ma caul ey 


Meat Loaf 

2 pounds bottom of round beef (ground hamburg) 
2 teaspoons salt (even) 
1/2 teaspoon white pepper 

1 onion*, diced 

2 eggs, beaten 
1/2 green pepper, diced 

1 cup cracker crumbs 
3/U cup milk 

Mix well and shape in loaf; bake in bread pan with 

2 or 3 slices of bacon on top, for about 2 l/2 

hours . 

,T Jane Dough" 

Sauce for Meat Loaf 

1 can (#2) of tomatoes salt 
A little sugar pepper 

Let simmer, add about 10 stuffed olives, sliced, 
and cook a few minutes. Then serve on meat loaf t 

Lisette Tanck 

Sheperd T s Pie 

left over beef or lamb 

1 onion 


1 can tomatoes 


salt and pepper 

Grind up left over beef or lamb and onion. Add 
gravy and tomatoes. Season with salt and pepper t« 
taste. Mash freshly cooked potatoes and leave 
less moist than usual. Place the potatoes on top 
of the meat mixture in a casserole and bake in 
oven about 20 minutes. 

Arthur V. Mulloney 


Rice Pilaf 

1 cup long grain rice 2 cups chicken or meat broth 
1/2 cup vermicelli salt to taste 

1/8 pound butter 

Melt the butter in a shallow pan. Break up ^ vermi- 
celli into pieces and fry in the butter until 
slightly browned, stirring constantly. Wash and drain 
the rice well, then add it to the vermicelli and 
saute them together for a few minutes, stirring con- 
stantly. Add the boiling broth and salt, cover and 
cook on a low fire for 20 minutes. IJhen water is all 
absorbed and rice is soft, take off the fire. Let 
stand in a warm place for 15-20 minutes before 
serving. Serve hot* Stir once more with a fork 
just before serving. Serves lu 

Rose Moorechian 

Jellied Ham Loaf 

2 tablespoons gelatin 
l/3 cup cold water 
1 can condensed consomme 
1 tablespoon minced 

1 1/3 cups hot water 

2 1/2 cup chopped ham 
l/U cup mayonnaise 
tablespoon minced onion 
1/8 teaspoon basil 

1/8 teaspoon mar j or an 

Soak gelatin in cold water. Simmer onion and 
seasonings in consomme and hot water. Dissolve 
gelatin in consomme. Stir in ham and mayonnaise. 
Chill in loaf pan until firm. Garnish x^th olives 
parsley, radishes or hard boiled eggs. Serves 6. 

Dorothy F. Nourse 



Grape Leaves Stuffed with Meat 

1 pound ground lamb or beef (not too lean) 

2 medium onions chopped fine 
l/U cup uncooked rice, washed 
1 small can tomatoes 

few sprigs of parsley, chopped 

few sprigs of mint, chopped, (optional) 

salt and pepper to taste 

grape leaves 

Cut stems from leaves and soak them in boiling watai 
if they are fresh, or wash them in hot water if the) 
are canned, '.fash rice and mix with the meat. Add 
the parsley, mint, salt and pepper and blend togetB 
Spread grape leaf on a small plate, wrong side up an. 
stem towards you. Put a tea spoonful of the meat 
filling near the stem end. With your hands, fold 
over the sides, then start rolling from the stem up* 
Place some leaves on the bottom of the pan to prever 
burning. Arrange the rolled leaves side by side in. 
the pan and in two or three layers according to the 
size of the pan. Place a plate over the top to keej 
them in place. (Use an old one as it may become 
discolored) Fill with warm water or meat broth up | 
to the plate. Cover and cook for 1 hour. Serves 

The same meat filling may be used to stuff cabbage 
leaves or a variety of vegetables such as tomatoes 
green peppers, or Zuccini squash. When using cab- 
bage leaves, soften leaves by placing in boiling 
water for a few minutes, and cut off hard parts. 
•#ien using vegetables, wash thoroughly, scoop out 
centers, and fill with meat mixture. Arrange side 
by side in pan, add a little warm water, cover and 
cook for 1 hour. 


Rose Moorachian 


Macaron i or Italian Spaghetti with Meat Sauce 
~~~ for 6 people 

1 onion chopped fine (medium size) 

2 cloves garlic . 

1/2 pound fresh ground hamburg (preferabl l/U pound 

beef and l/U pork) 
1 green pepper chopped fine (medium size; 
1/2 cup olive oil or l/U pound butter 
1/2 teaspoon salt 
l/U teaspoon peppor 

1 can of peeled tomatoes (medium size canj 
1 can tomato paste (salsa) 
1 bay leaf (may be omitted) 
1 basil leaf (may be omitted) 
1 small can of mushrooms (may be omitted) 
1 small can of parmesian grated cheese 

1 cup water 

1 pound spaghetti or macaroni, boiled in salted 

water (drain well) 

Cook the onion, garlic, pepper, mushroom and meat in 
the fat until the onion and garlic are golden. (Use 
a heavy saucepan) Add 1 can of tomatoes, cook until 
it com-s to a boil, then add 1 can of tomato paste 
and water and seasoning, simmer slowly 1 hour until 
thick. Remove the bay leaf and garlic. Pour the 
sauce over a platter of freshly boiled and well 
drained macaroni or spaghetti. Sprinkle grated 
parmesian cheese over it. 

Cecilia McCarthy 


Chicken Aloha 

2 broilers, cut in quarters 

1 cup chicken broth. (Thicken with 2 tablespoons 
corn starch, which has been mixed with cold watei 
so as to be smooth) Cook until clear and thick. I 

1 teaspoon salt 
1/2 teaspoon Accent 
1/2 cup vinegar 
l/2 cup sugar 

2 tablespoons soy sauce 
1 clove minced garlic 

1 green pepper, chopped 

1 small can pimentos, cut in small strips 

1 small can mushrooms 

1 #2 can pineapple chunks 

Season broilers. Place on back and bake in a 
baking pan for one hour in 375° oven. Mix liquid 
of pineapple and mushrooms. Add to pineapple- 
mushroom liquid the chicken broth mixture and 
remaining ingredients. Pour half of the sauce on 
the baking broilers and bake for 20 minutes more. 
Baste. When serving, pour over broilers the re- 
mainder of the sauce, T^hich has been heated. 

Mildred Kaufman 


Chicken Caceiatore 

1 spring chicken 

1 clove garlic, chopped finely 

1 teaspoon dried rosemary 

salt and pepper 

1 onion, chopped 

3-U tablespoons olive oil 

l/3 cup sherry 

Nc. 1 can peeled tomatoes 

Cut chicken in small pieces. V-ash in cold water and 
dry. Mix garlic, rosemary, salt and pepper and 
sprinkle thoroughly throughout chicken. Let stand 
3/U-l hour before cocking. Brown onion in olive oil. 
fthen brown remove onion from frying pan, add chicken 
and cook over high flame until well browned, ^dd 
sherry. As sherry starts to dry, add can of peeled 
tomatoes. Cook over medium flame from 3/U-l hour. 
Serve with Italian or French bread. 

Vanda Cariani 

Flank Steak with -Sausage Stuffing 

l/2 pound bulk pork sausage 2 slightly beaten eggs 
1 cup soft bread crumbs 1 flank steak 
l/2 cup chopped onion l/U teaspoon salt 
1 'tablespoon minced parsley l/U teaspoon pepper 
l/2 teaspoon baking powder 2 tablespoons fat 
1 teaspoon sage 1 cup tomato catsup 

Combine sausage, bread crumbs, onion, parsley, and 
baking poxvder. Sprinkle sage over. Moisten mixture 
with eggs. Score steak and sprinkle with salt and 
pepper. Spoon stuffing on steak and sew the edges to- 
gether. Brown in hot fat. Place the sewn side down in 
baking dish. Spread with catsup. Cover and bake in 
moderate oven (350°) 1 hour. Uncover and bake 30 min- 
utes longer or until tender. 

Elvira G. Lavorgna 


Swedish Veal Birds 

2 l/u to 2 3/k pounds veal cutlets 
3/h tablespoon salt 


1 large sprig parsley, minced or minced onion 

3 tablespoons butter 

Basting ; 3/k cup cream, meat stock or water 
Gravy: 2 tablespoons flour, meat juice or stock, 
Worcestershire sauce, salt, peoper 

Wipe the meat with a damp cloth and pound with meat 
hammer, season, and on edch piece of meat olace a 
dab of butter mixed with minced parsley or onion. 
If necessary cut the meat into uniform sized pieces 
suitable for individual servings. Roll and tie each! 
with string. Sear rolls in butter. Rinse the pan 
with a little hot water and pour over the rolls. 
Return to the pan, baste with cream, water or stock 
and cook over a slow fire for about 1 1/2 to 2 hours 
or until meat is tender. Baste occasionally and when 
meat is done remove from pan, strain and skim the pan 
juice, thicken with flour blended with a little water 
and season to taste. Cut away strings and lav rollsf 
in the gravy- to reheat. Serve with new boiled Pota- 
toes and a light salad. 

'lien G, Peterson 


Swedish Meat Balls 

3/U pound hamburg steak 
1 slice bread (1 inch 

1 cup milk 
1 teaspoon salt 

1 teaspoon minced onion 

1 egg yolk 

2 tablespoons fat 
k onions sliced 
l/k cup cream 

Pour milk into a mixing bowl; crumble the bread 
into the milk; let stand until soft. Add meat, 
salt, egg and minced onion. Mix thoroughly. Heat 
the fat in a frying pan, add the sliced onions, 
saute until tender. Remove the onions with a 
skimmer to a pan, keep warm. With wet hands form 
the meat mixture into balls about the size of a 
walnut. Drop the meat balls into the onion flavored 
fat. Saute, turning occassionally so they will 
brown evenly* Add hot water to almost cover the 
meat, simmer for l/2 hour. Pemove the meat to a 
Yfarm platter, .add the cream to the liquid in the 
pan, thicken with a paste of flour and water. Povr 
the gravy over the meat balls and garnish with the 
sauted onions, (k servings) 

Marc ell a G. McConville 

Hamburgers with Peppers 

2 pounds hamburg 

1 cup milk 

2 eggs 

1 large green pepper, chopped 
1 large onion, chopped 

1 l/2 teaspoons mustard (more if mustard is mild) 

2 tablespoons Worcestershire sauce 
salt and pepper to taste 

Mix meat with milk, using as much milk as the meat 
will -absorb easily. Add other ingredients, mix 
well and shape into patties to frv or broil. 

Gertrude McCabe 


Chop Suey 

3 level tablespoons shortening 

1 bunch celery 
6 medium onions 

2 medium green peppers 
2 cans sliced mushrooms 
2 cans bean sprouts 

2 pounds lean steak (rump) 

pepper, salt & garlic powder to taste 

U tablespoons soy sauce 

2 tablespoons molasses 

2 tablespoons gravy master 

Melt shortening in large pot. Cube meat and add to 
hot fat and brown. Cut onions lengthwise in about! 
M sections, mix in with meat and cook about 2 
minutes. Cut celery crosswise. Slice green pep- 
pers and add to mixture with the liquid of one can j 
of sprouts. Cook 10 minutes. Add all sprouts 
(without any liquid) Add soy sauce, molasses, 
graw master & seasoning. Thicken with .3 table- 
spoons flour in l/2 cup water. Cook about 2 
minutes. Serve with noodles and rice. 

Barbara Bloom 
Spareribs and Sauerkraut 

approx. 3 lbs . spareribs 1 small potato 
1 no, 2 can sauerkraut 1 small apple 
1 teaspoon caraway seeds 

Wipe meat with a damp cloth and cut into serving 
size portions. Salt as preferred. Put into a fairlj 
deep pot and barely cover with water. Simmer for 
about an hour ancd half # Grate potato and apple intc 
sauerkraut and add to spareribs pushing it well 
down into the br^oth. Cook for a half hour more. 
Add caraway seeds five minutes before done. Spare- 
ribs may be served separately. 

hk Marion D, Mac William 

Hungarian Goulash 

3 pounds lean stew beef 2 cups boiling water 

1 pound sliced onions 2 bouillon cubes 

2 stalks chopped celery 1/2 teaspoon oregano 
2 tablespoons chopped parsley l/U teaspoon crushed. 
2 tablespoons lard ' red pepper 

flour for dredging beef - salt to taste 

Cut beef (chuck is a good cut to use) into 2 inch 
squares. Wash and salt and dredge with flour. Melt 
the lard in a large stew pan (be sure it has a good, 
tight, roomy cover to hold in all the steam), add the 
sliced onions and brown slowly, add the celery and 
parsley. When onions are thoroughly browned, add the 
beef and brown quickly on all sides. Then add the hot 
bouillon (real beef soup is better if you have some 
handy), Stir thoroughly. Add the red pepper if you 
intend to achieve the authentic Hungarian flavor 
(otherwise, don*t!) Stew under low heat, with the 
cover on tight (and don T t lift any more than is neces- 
sary) for about 2 hours or until the beef is tender. 
Shortly before it is done, add the oregano and stir 
in well. Serve with boiled rice. Serves 6. 

Martha C. Engler 

Meat Loaf 

2 pounds ground beef l/2 teaspoon oregano or thyme 

2 medium onions 1 teaspoon salt 

1 green peoper l/2 teaspoon pepper 

1 can tomato sauce 1 tablespoon Worcestershire 

l/2 can water 2 tablespoons salad oil 

Dice one onion into oil. Fry until tender. Add to 
meat along with salt, black pepper, Worcestershire 
sauce and oregano. Next, slice onion and half green 
pepper into baking dish or roaster. Form meat into 
large loaf and place in pan. Cover with remaining 
diced green pepper, tomato sauce, and water. Bake 
in 375 oven for about 1 hour. 

Arlene Saffren 



1 package Lasagne noodles 

2 tablespoons oil 

2 to 2 1/2 cups thick tomato sauce, or tomato and 

meat sauce 
2 cups (1 pound) Ricotta or cottage cheese 

1 pound (U cups) cubed Mozzarella or Monterey Jack 
or Munster cheese 

2 cups (l/2 pound) grated Parmesan cheese 
salt and pepper 

This dish ought to be made with the Italian ingredi| 
ents. • (it comes out all right with substitutes) 
Cook noodles according to directions on the package* 
until tender but not too soft adding oil to water.} 
Drain . Put l/2 cup tomato sauce on bottom of bakif 
dish. Arrange alternate layers of noodles, grated | 
Parmesan, tomato sauce, Mozzarella, and Ricotta. 
Add salt and pepper to each layer. The last layer 
should be tomato sauce and grated Parmesan. Bake 
in moderate oven until firm, or about 1$ minutes. 
Serve in wedge-shaped pieces with more grated 
Parmesan. Serves 6 or more* 

Variation: Omit Mozzarella, use 2 pounds Ricotta 
or cottage cheese, blended with 2 eggs and salt 
and pepper to taste . 

Mary Ann Gelsomini 


Stuffed Green Peppers, Hungarian Style 

12 green peppers 

2 pounds chopped meat 

1 cup rice 

1/2 cup bread crumbs 

2 eggs (maybe 3) 

2 stalks chopped celery 
sugar to taste if desired 


2 tablespoons chopped 

1/2 teaspoon savory 
l/U teaspoon crushed red 

salt to taste 
1 quart can tomato juice 
of garlic 

Parboil the rice. Core the green peppers. The 
chopped meat may be raw Hamburg but a mixture of 
various left-overs, particularly roast beef or pork, 
veal or lamb, (but not too much of the lamb) is 
tastier. Mix thoroughly the meat, parboiled rice, 
bread crumbs, celery, parsley, savory and eggs, 
salt to taste and add the crushed red hot peppers 
if desired. Stuff the peppers. Stand them up 
carefully in a large pot and cover with tomato juice 
(if the peppers are very large you'll need 2 quarts 
of tomato juice). A sliver of garlic (I mean 
sliver I) may be added to bring out the flavor. Add 
sugar to the tomato juice if so desired to taste. 
Brine? to a boil. Then simmer for about -30 minutes. 
Do not cook until the peppers are leathery, keep 
them crisp and green. Serves 6. 

Martha C. Engler 



Beef Kidney Stew 

2 large (or 3 small) fresh beef kidneys 
l/2 pound lean beef (top or bottom round) cut in 

1 or 2 onions (small) 

2 or 3 tablespoons butter 

2 or 3 tablespoons (rounded) flour 
1 tablespoon chopped parsley 

Cut off kidney from the fat and cut into bite 
size pieces. Put in tepid salt water about 10 
minutes . Discard water, then cover with tepid 
water and 1 tablespoon vinegar. Let stand 3 or 
k hours. Discard water. Pat butter in skillet c 
saute chopped onions. Add kidneys (but not beef) 
and saute / till heated through. Shake 2 or 3 
tablespoons flour over kidneys till well covered. 
Add about 2 l/2 cups cold water very gradually and 
stir until smooth. Cook over a medium flame till j 
thick. Add more water if necessary. Now add 1 
tablespoon chopped parsley, and salt, pepper and 
raw beef and a dash of Lowry Salt (optional). 
Place in a casserole and simmer at 300° oven for 

3 hours. (This can be simmered on top of the 
stove over a low flame) 8 servings. 

Elizabeth Brockunier 



^ty\? h{ f ■ 


Baked Asparagus 

2 cups cream sauce 

l/2 cup walnuts (small pieces) 

1 cup grated cheese 

Cooked asparagus tips (or canned) 

Put into greased baking dish some cream sauce, then 
layer of asparagus sprinkled with chopped nuts and 
cheese. Season with salt as you fix each layer* 
Continue with layer of asparagus, cheese, nuts and 
cream sauce until dish is filled. Cover with 
cracker crumbs and cheese. Bake in moderate oven 
until brown on top. 

Elizabeth P. Ross 



Squash Pudding 

2 medium yellow summer squash (about 3 1/2 to It 

2 beaten eggs 
1 cup grated cheese 
salt and pepper to taste 

Boil and mash squash. To squash add the eggs 
cheese, salt, and pepper and mix well. Bake in 
buttered casserole in moderate oven for 1/2 hour 
cr until firm. Cracker crumbs and butter may be 
spread over the top before baking. 

Gertrude McCabe 

Corn -pudding 

u cups corn 

2 tablespoons flour 

1 cup milk 

1 tablespoon sugar 

1 teaspoon salt 

2 tablespoons melted butt 
pinch of pepper 
2 eggs, separated 

i + °^ ! nd dry in er<3dients. Add egg yolks, milk 
melted butter. Fold in stiffly beaten whites. 
Bake m buttered baking pan placed in water one 
hour or until a knife is clean when inserted and 

Elizabeth L. Wright 

Beet Casserole 

h cups raw beets 

pared and cubed 
1 cup onions — cubed 

1 1/2 teaspoons salt 
l/li cup boiling water 
k teaspoons butter 

Combine all ingredients in casserole. Cover and 
bake about 3 n minutes or until done at J4OO . 

Flla "M. Adams 


Mashed potato and turnip (Rotmos) 

1 medium turnip 

water or pork stock 


few allspice 



1 1/2 quarts potatoes, 

1 tablespoon of butter 
3 tablespoons of cream 

Be sure turnip is fresh and not strong or stringy. 
Pare j slice and cook in water or pork stock suffi- 
cient to cover. >ihen slices start to jet tender 
add potatoes, first cut in large pieces, and cook 
until both vegetables are done. Drain and mash or 
rice vegetables and beat in butter. If too dry 
beat in enough cream to give desired consistency. 
Serve with barbecued spareribs* 

Ellen 0. Peterson 

Artichokes Italian vStyle 

artichokes $-6 sprigs of Italian 

2 cloves of garlic parsley 

l/U teaspoon of olive oil l/2 teaspoon tomato paste 

Remove outermost leaves. Cut tips and stem. Wash. 
Parboil in salted water for 5> minutes. Drain. 
Place in casserole. Spread leaves only slightly. 
Sprinkle with mixture made by chopping cloves of 
garlic with parsley. Add l/lt teaspoon of olive oil 
and l/2 teaspoon tomato paste to each artichoke. 
Half fill pan with water. Cover. Cook for 3/14- 
hour or until leaves are tender. Serve piping hot. 

Vanda Cariani 


Cooked Spinach 

fresh or frozen spinach 
1 tablespoon butter 
1 onion 

1 tablespoon flour 
salt and pepper 
hard-boiled eggs 

Cook fresh or frozen spinach , quickly in small 
amount of water. Fhile it is cooking, melt butter 
in frying pan, chop onion, and cook in butter. Mix 
in flour, thin with water the spinach was cooked 
in. Season with salt and pepper. Drain spinach 
well, chop, and mix into the onion mixture. Serve 
with sliced hard-boiled eggs. 

Lor a in e A. Sullivan 

Scalloped Tomatoes 

1 quart of tomatoes 
1 teaspoon salt 
1 teaspoon pepper 
l/li cup sugar 

onion juice or finely 

chopped onion 
1 cup cracker crumbs 
l/2 cup butter 

Season tomatoes with salt, pepper, sugar and onion 
juice or chopped onion. Butter sides and bottom of j 
deep baking dish, sprinkle with fine cracker crumbs. 
Pour in tomatoes, cover with 1 cup cracker crumbs 
mixed with butter. Brown in moderate oven. If raw 
tomatoes are used, place sliced tomatoes in layers, 
alternate ng with crumbs and seasoning. 

"Jane Dough" 


Potato "Kirgel" (Pudding) 

6 large potatoes — peeled 1 tablespoon baking powder 

1 large onion 1 teaspoon salt 

2 eggs l/U teaspoon pepper 
1/2 cup flour vegetable oil 

Grate potatoes on fine grater into a bowl of cold 
water (to preserve whiteness) Strain to remove all 
water. Next, grate in onion. Add all remaining 
ingredients except oil. Beat well and let stand in 
warm place for 1 hour. Pour enough oil in a baking 
pan to cover bottom. Pour in potato mixture and bake 
in 375° oven until bottom is brown. Then carefully 
turn "kirgel" and continue baking until it is all 
crisp. Serve with soured cream, apple sauce, or 
just plain. Serves 6. 

Arlene Saffren 
Zucchini and Mushrooms 

3 tablespoons consomme or 

3/U pound mushrooms 
2 pounds Zucchini 
1 onion 

1 tablespoon butter bread crumbs 

1 tablespoon top milk 

squeeze of lemon 

Peel and slice 3/U pound mushrooms lengthwise. Fash 

Zucchini. Grate a medium-size onion and add to 

butter in pan over low flame. In a few minutes add 

mushrooms, bouillon or consomme and a pinch of sugar. 

When mushrooms have started to cook, add Zucchini cut 

in thick rounds and a good squeeze of lemon juice. 

Cover, and turn up the heat. When partly cooked 

(about 10 minutes) shake the pot and add a small 

handful of bread crumbs (dried or toasted) and a 

serving-spoon of top milk. Cook about 10 minutes 

more. Serve immediately. If simmered too long will 

get mushy. 

° ''.lizabeth i>rockunier 



2 cans of Veg-All or any brand of mixed vegetables 
well drained 
2 packages of frozen mixed vegetables 

1 package of processed cheese, cubed 

2 slices buttered bread in crumbs 
dash of paprika 

Place alternate layers of vegetables and cubed 
cheese in greased casserole; cover top with but- 
tered crumbs; sprinkle with paprika. Bake in hot 
oven until crumbs are browned. A tasty, inexpen- 
sive, quick-to-make dishi 

M. Jane Manthorne 




Cheese Fondue 

1 cup bread crumbs l/2 teaspoon salt 
2/3 cup milk 1 tablespoon butter 

1 egg few grains cayenne 

1 l/*2 cups chopped cheese 

Put bread and milk into top of double boiler. When 
hot and smooth , add cheese, salt, pepper and butter. 
Cock one minute. Remove from fire, add well beaten 
egg. Turn into slightly greased baking dish. Bake 
in moderate oven (35>0°) for 30 minutes. Serve at 

Loraine A*. Sullivan 



May be used with corn, chicken, salmon or any cold 
meat or fish. By omitting seasoning, except salt, 
and using I/I4 to l/2 cup of sugar a delicious 
dessert mav be made with dates, cocoanut, chocolate 
coffee, etc. 

3 eggs, separated 
3 tablespoons butter 
3 tablespoons flour 

1 cup milk . 
1 cup corn 
salt and pepper 

Make a thick white sauce by melting butter and 
adding flour and hot milk cooked in double boiler. 
Fold in corn or other solid matter used, A.dd 
beaten egg yolks and cook a few minutes, stirring 
constantly. Add salt. Have pan about 2/3 full. 
Fold in whites, well beaten, just before putting 
in oven. Bake or steam 20 minutes. If baked place 
in pan of water in oven. 

Edna G. Peck 

Ham and Potato Casserole 

1 cup ham, chopped 

3 hard boiled eggs, chopped 

2 cups diced potatoes (cooked) 

3 teaspoons minced onion 
1 teaspoon mustard (dry) 

1 cup cream style corn 

2 c ups milk 

3/ii cup bread crumbs 
2 tablespoons butter 

Bake in moderate oven (375°) for Uo minutes 

Mary A. Hackett 


Sweet Potato and Apple Casserole 

h sweet potatoes, 

h apples , peeled 

l/2 teaspoon salt 
1 tablespoon butter 

Slice sweet potatoes lengthwise. Place a layer of 
sweet potatoes and sliced apples in casserole, 
sprinkle with salt; repeat until all are used. Dot 
with butter. Bake in moderate oven, (350 c ) until 
apples are very tender, about 20-30 minutes. Cover 
top with marshmallows, and brown quickly in even or 
broiler just before serving. 

Elizabeth M. Gordon 

Cheese Hamburgers 

1/2 pound ground beef 
l/2 cup corn flakes 
1 l/h cups milk 
3 A teaspoon salt 
pepper to taste 

l/2 cup ketchup 
U tablespoons fat 
3 tablespoons flour 
1 tablespoon prepared 

l/U pound grated cheese 

Combine beef, corn flakes, l/2 cup milk, l/u tea- 
spoon salt, pepper and ketchup. Form into 6 
patties. Saute in 3 tablespoons fat until brown 
on both sides. Remove and place in baking dish. 
Melt remaining fat in saucepan. Stir in flour and 
mustard and remaining milk. Add l/2 teaspoon salt, 
i/ihen smooth, add cheese and cook until melted. 
Pour sauce over hamburgers. Bake 20 minutes at 

Edna G. Peck 


Noodle-Tuna Casserole 

1 can tuna 1/2 cup milk 

1/2 package broad noodles salt, pepper to 
1 can cream of mushroom soup 


Boil noodles in salt water for 9 minutes, drain anc 
place in casserole. Drain tuna by pouring boiling 
water over it. Break into chunks and place on 
noodles. Dilute soup with milk and pour over mix- 
ture. Cover with bread crumbs or crushed potato 
chips. Place a few lumps of butter on top. Bake 
in moderate oven for US minutes. Cooked rice may 
be used instead of noodle s. 

Ada A. Andelman 

Ham (or lamb) a la Beck 

1 cup chooped ham or lamb 1 cup boiled macaroni 
l/2 teaspoon salt 1 1/2 cups milk 
l/8 teaspoon celery salt 2 beaten eggs 
1/8 teaspoon pepper parsley, if desired 

onion juice or chopped onion 


ut cooked macaroni in buttered baking dish. Cove] 
with chopped meat, mixed with seasonings. Add mill' 
to beaten e^gs. Pour over mixtures. Bake at 350° 
till firm. 

Loraine A. Sullivan 



Stuffed Egg Plant 

Split egg plant in half lengthwise. Slit skin and 
rub in salt. Cook on top of stove or in oven in a 
verv little oil for 15 minutes on each side, cut 
side down first. In 2 tablespoons oil cook 2 caps 
finely chopped onion for 2 minutes. Add 1 cud 
finely chopped mushrooms and cook for another 2 or 
3 minutes. Add one skinned tomato, chopped; 1 cup 
chopped cocked meat; inside of eggplant finely 
chopped; 1 tablespoon tomato paste , salt, pepper 
and a little garlic. Cook together. Add 1 teaspoon 
bread crumbs and 1 tablespoon grated cheese. Add 
chopped parsley at the last and fill shells. 
Sprinkle with bread crumbs and cheese; dot with 
butter. Either broil or bake for 20 minutes. Gar- 
nish with bacon or serve with tomato sauce, 

Harriet Swift 

Cheese Strata 

6 slices of cheese 
12 slices of bread 
h eggs 

2 l/2 cups milk 
salt and pepper 
1 teaspoon dry mustard 

Place a slice of cheese between 2 slices of bread. 
Beat eggs, add milk, salt and pepper to taste and 
dry mustard. Pour over the sandwiches arranged in 
a shallow baking dish or casserole. Let stand \\5 
minutes. Bake in a verv moderate oven (325°) for 
jiO minutes or until puffed and golden brown with 
the custard firm. Serve immediately. Makes six 

"Jane Dough " 


^aked Stuffed Eggs 

6 hard-boiled eggs 
2 cups thin cream sauce 
1 tablespoon butter 
onion juice 

dry mustard 
chopped ham 
cracker crumbs 

salt and pepper' 

Peel eggs 3 cut lengthwise, remove yolks. Mash 
yolks , add 1 teaspoon melted butter, onion juice, 
salt, pepper, grain of cayenne, dry mustard to 
taste, ground ham (or chicked or tongue) Mix 
thoroughly, refill egg whites. Butter a baking 
dish, spread extra mixture on bottom, add filled 
egg whites, cover with thin cream sauce, sprinkle 
top with buttered crumbs. Bake in medium oven till] 
browned. Mayonnaise may be used in place of butter- 
in mixture. Cooked noodles may be put in bottom of 
baking dish, to make a complete meal, served with 

Lor-dne A. Sullivan 



2 pounds round steak, 1 onion, finely chopped 

ground 1 can tomato soup 

1 can cream corn 1 can mushrooms 
1 green pepper, chopped 1 package egg noodles 

salt and pepper 

Cook noodles as directed on box. Sear steak, onior 
and pepper. Combine with drained noodles and soups 
Season with salt and pepper. Sprinkle with cheese \ 
if desired. Cook 3/h hour in slow oven. Makes a 
nice lunch dish when served with a salad. 

Edna G. Peck 


Quiche Lorraine 

On board place 1 1/2 cups sifted cake or bread 
flour. Make a well in it and in the well place 2 
hard cooked egg yolks rubbed through a sieve . Add 
3 tablespoons grated Parmesan cheese, 1 teaspoon 
paprika, 1 teaspoon salt, 1/2 teaspoon dry mustard, 
3 tablespoons butter, bacon fat or Shortening, 3 raw 
egg yolks or 1 egg yolk and 3 tablespoons water. 
With one hand work ingredients together into a smooth 
paste. If yolks are small and paste is dry, add a 
little cold water. Cover mixture with rest of flour 
and work with heel 'of hand to a dough, adding water 
if necessary. 

Sprinkle flour on board and on rolling pin. Take 
1/2^ the dough plus a little more. Knead it a little 
to get a smooth surface and then roll to the size of 
a flan ring, keeping the dough moving to prevent 
sticking. Place the ring on a greased cookie sheet. 
Lift up the dough with the rolling pin and place 
over the flan ring and fit the dough down into it. 
Make a little rim around the ring toward the inner 
sides. Roll off the surplus dough with rolling pin. 
Sprinkle the bottom of the pie shell with bread 
crumbs and fill with the filling. Cut remaining 
dough, rolled thin, into long strips and place 
across the top of the tart. Sprinkle with Parmesan 
cheese. Before putting on the strips sprinkle the 
top of the filling with bread crumbs and then brush 
the strips with raw egg. Bake in 350 degree F. oven 
for 20 minutes. Serve with a tossed salad for a^ 
luncheon dish, or cut into small pieces when cooled 
and serve as an appetizer. - 

Filling : In bowl place 1 egg and 1 egg yolk. Pour 
on 3 A cup hot milk. Add l/2 teaspoon salt, pinch 
of cayenne, l/2 teaspoon dry mustard, 2 tablespoons 
grated Parmesan cheese, 6 slices of cooked bacon 
broken into small pieces. Stir together and spoon 
into pastry shell. This filling may be used xn an 
ordinary pastry shell in a pie plate. 

61 Harriet Swift 

Shrimp-Stuffed Peppers 

1 teaspoon salt 

3 cloves garlic 

6 medium green peppers 

1/2 cup rice (before cooking) 

1 10 ounce can cream mushroom soup 
juice 1 lemon (or less) 

.black pepper 

2 tablespoons finely grated onion 
2 tablespoons butter 

2 5 ounce can shrimp or 1 pound fresh 

1 teaspoon fine chopped parsley 

1 cup grated cheese 

6 pats butter 


Put salt and garlic (split) into pan with about 2 
quarts water. Bring to boil. Cut tops off green 
peppers, scoop inside s out, drop cleaned peppers 
into the boiling water and cook 10 minutes. Don't 
be afraid of the garlic. Adds but mildest of 
flavoring. Boil rice till dry and flaky. Pour 
mushroom soup into saucepan, add lemon juice, dash ' 
black pepper, grated onion, and 2 tablespoons butta 
ut over low flame until butter melts. Now add rict 
and cleaned boiled shrimp to sauce also parsley. 
Stuff peppers almost to top. In space left at top 
pack grated cheese until peppers are full. Put a 
pat of butter on top of each (or a little less) and 
sprinkle with paprika. Place peppers in a baking 
dish (or muffin tins) with a tiny layer of warm 
water at the bottom. Bake in 350° or moderate oven 
about k0 minutes or until cheese on top of peppers 
is a gentle brown. 

Elizabeth Brockunier 


Chef »s Salad 

1 peeled clove garlic 
1 small head lettuce 
1 bunch watercress 
1 small cucumber, sliced 
1 bunch radishes j sliced 
1/2 cup diced celery 

1 cup thin strips of 
chicken, tongue and 
Swiss cheese 


Freshly ground pepper 

French dressing 

6 hard cooked eggs, chopped 

Cut garlic clove in two and rub inside of salad bcr T = . 
Discard garlic. Tear lettuce leaves into pieces and 
put in bowl. Add watercress, sliced cucumber, rad- 
ishes, celery, eggs, chicken, tongue and Swiss cheese. 
Sprinkle with salt and pepper and French dressing. 
Mix by tossing lightly with a wooden fork and spoon. 
Makes 6 servings. 

Louise L. McGurk 


Cold Slaw 

small head of cabbage • 

2 small carrots 

1 teaspoon salt 

1 teaspoon dry mustard 

2 tablespoons vinegar 
1 tablespoon sugar 
1 tablespoon grated onion 
1 cup mayonnaise 

Shred cabbage. Grate carrots. Combine salt, musta 
vinegar, sugar, grated onion and mayonnaise. Pour 
over cabbage and carrots and toss well. 

Mary D* Farrell 

Tomato Salad 


red onions 
olive oil 

Slice tomatoes very thin. Arrange in layer in deej 
dish. Sprinkle with salt. Slice red onions very 
thin. Arrange on top of tomatoes. Sprinkle with 
oregano. Alternate layers pouring a little olive c 
over each layer. Leave in refrigerator several hoi 
to ripen. A few chopped ripe olives on top make il 
company style. 

"Jane Dough" 

Tossed Salad 

1/2 head of lettuce l/U teaspoon tarragon 
3 tomatoes l/U teaspoon basil 

1/2 cucumber 1/8 teaspoon garlic 

Pew sprigs of celery leaves powder 

salt and pepper 

Cut up lettuce, tomatoes, cucumber and celery leavd 

Add tarragon, basil, garlic powder, salt and peppe]| 

to taste. Toss thoroughly and place in refrigerat* 

for 1/2 hour before serving. 

Eleanor F. Halligan 


German Cucumber Salad 

This is not really a new recipe, but rather a 
different method of treating a well-known vege- 
table. The cucumber contains a juice which, though 
not exactly poisonous, is injuricus, at any rate^ 
not congenial to delicate stomachs. The German 
method of preparing cucumbers is one by which the 
juice is removed. You cut the cucumbers into 
almost paper-thin slices, by means of an instrument 
for the purpose, if you have one, otherwise with a 
sharp knife, lay the slices on a plate, mix them 
with an abundance of salt, and cover this plate 
with another of the same size. Place in the refrig- 
erator over night, that is, for at least twelve 
hours. Then take out the two plates together and 
tip them over the sink, letting the juice, which 
the salt has extracted, pour out. The cucumbers 
will then have a salty, but not a bitter, taste. 
Believe it or not, I remember dinner parties at 
which cucumber, prepared this way, was served in 
sour cream. This, I allow, may seem xoo exotic. 
All you need to do is to put on French dressing. 
Vy'hile the salt cucumber is usually considered suf- 
ficient unto itself, there is nothing on earth to 
prevent your laying it on crisp lettuce, adding 
tomatoes, if you like, and so presenting a regular 

Margaret Munsterberg 




Lobster Salad , . 

Boil some long-grain rice for 1.3 to 1$ minutes in 
four times as much water as rice. Drain and wash 
in cold water. Place in colander lined with cheese 
cloth and steam for 10 minutes over a little water. 
Cool. Rice will be fluffy. Put three cups of rice 
in a bowl. Add finely diced cooked string beans am 
carrots (or peas and carrots) 1 skinned tomato withi 
center removed, diced. A little diced cucumber. 
iidd about one cup French dressing and with two 
forks mix salad. Arrange on a serving dish in a 
mound, smoothing the top with a spatula. Place 
diced lobster meat on top of rice and cover with 
mayonnaise mixed with whipped cream, just before 
serving. Garnish with lobster shells and claws, 
and with thinly sliced cucumbers. Serve with 
Boston lettuce, hot rolls and red wine. In cook- 
ing lobster, boil just till it reddens and cool in 

Harriet Swift 

Macaroni Salad 

1 package macaroni 
1 tomato 
1 cucumber 

1 onion 

1 red peoper (optional) 

garlic to taste 

Cook macaroni until tender. Slice and dice tomato, 
cucumber, and red pepper. Stir in garlic thorough! 
Top off with mayonnaise or your favorite dressing, 
Serve cold. 

Christiana P. Jordan 



Cranberry and Orange Salad 

1 pint cranberries 3 1/2 cups boiling water 

l/2 cup sugar 1 apple, unpeeled 

1 package cherry Jello 2 oranges, one peeled, one 

1 package lemon Jellc unpeeled 

l/U cup nuts, walnuts or pecans 

Grind the raw cranberries, add sugar and mix. Dis- 
solve Jello in boiling water. Grind apple, oranges 
and nut. When Jello mixture is cool and begins to 
thicken, combine all ingredients. Pour into mold 
and chill. Slice and serve on lettuce with mayon- 
naise. Serves 12 to !!>• 

Note: By omitting Jello, this makes an excellent 

Elizabeth M. Gordon 

Cheese-Lime Salad 

1 package lime Jello 
1 cup boiling water 

l/2 pound package of 
cream cheese 

1 cup pear syrup 
8 halves of pears 
l/2 cup of walnuts or 

Add 1 cup of boiling water to lime Jello. Beat with 
rotary beater until dissolved. Add 1/2 pound of 
cream cheese in broken pieces. Beat until dissolved, 
Add 1 cup of pear syrup and l/2 cup of nut meats. 
Place halves of pears in mold (other fruits may be 
substituted) and pour jello mixture over them. Put 
in refrigerator until firm. Top with mayonnaise to 
which has been added 1 tablespoon of pear syrup and 
whipped cream. Serve on lettuce leaf. . 

Laura Abate 


Carrot Pineapple Salad 

1 package lemon gelatin 
1 cup of boiling water 

1 cu :) crushed pineapple 
1 cup grated raw carrot 

Pour boiling water over lemon gelatin. Add well 
drained crushed pineapple and grated carrot. Pour 
into individual molds. Serve on lettuce with 
dressing mixed with a little cream. 

Annie Re is 

Grapefruit Salad 

Sections of 2 grapefruit l/U cup sugar 

1 pimento , shredded l/2 cup lemon juice 

2 tablespoons gelatin juice of grapefruit 
l/k cup cold water l/2 cup minced celery 
1/2 cup boiling water I/I4 cup chopped olives 

.rrange grapefruit and pimento in cold, wet, mould. 
Soften gelatin in cold water and dissolve in boil- 
ing water. Add sugar, lemon juice, juice of grape- 
fruit, minced celery and chopped olives. Pour 
mixture over grapefruit and pimento. Chill. Serve 
on lettuce with mayonnaise, 

Elizabeth L. bright 

Hawaiian Garden Salad 

1 package gelatin chilled tomatoes 
1 cup ginger ale shredded pineapple 
l/2 cup sugar walnut meats 

dissolve gelatin in 2/3 cup of boiling water. Add 

sugar and stir until mixture is dissolved. Add 

inger ale. Chill until it begins to thicken. Add 

nieces of tomatoes, shredded pineapple and chopped 

v/alnut meats. Serve unmolded on crisp lettuce with 

mayonnaise. If fresh oineapple is used, boil it in 

a small amount of water before adding to gelatin 

mixture . 

Eleanor F. Halligan 


Tomato Jelly 

1 envelope gelatin 
l/U cup cold water 

2 cups canned tomatoes, or 
1 l/2 cups tomato juice 
l/2 bay leaf, if desired 
l/2 teaspoon salt 

Stalk celery 

Few grains cayenne or 

few grains pepper 
1 tablespoon vinegar or 

lemon juice 
1 tablespoon onion juice 

Mix tomatoes, bay leaf, salt, celery, cayenne or 
pepper. Boil 10 minutes. Soften gelatin in cold 
water. Add to hot mixture and stir until dissolved. 
Add vinegar and onion juice (extracted by grating 
onion) Strain and turn into molds that have been 
rinsed in cold water. Chill. When firm unmold on 
lettuce. Serve with mayonnaise. Serves 6. 

Edna G. Peck 

Tomato Jelly Ribbon Loaf 

l/2 envelope gelatin l/2 cup mayonnaise 
2 tablespoons cold water 2 drops tabasco sauce 
1 package cream cheese onion juice, if desired 

l/2 teaspoon salt 

Combine cream cheese, mayonnaise and seasonings. 
Soften gelatin in cold water. Place bowl in 
boiling water and stir until dissolved. Add to 
cheese mixture. Pour half of Tomato Jelly (recipe 
above) into loaf pan chat has been rinsed in cold 
water and chill. When mixture is practically con- 
gealed add cheese mixture. Serves 6. 

Edna G. Peck 


Boiled Salad Dressing 

3 eggs 1 teaspoon salt 

3/U cup of milk 1 tablespoon mustard 

3/U cup sugar 3 tablespoons flour 

1 cup vinegar pinch of salt 

1 small can evaporated milk pinch of black peppc 

ll/2 tablespoons butter 

Mix beaten eggs with milk in a bowl. Mix dry- 
ingredients in another bowl and add the vinegar, 
Mix both in a double boiler in which the butter 
has been melted. Stir until it thickens and beai 
until smooth when taken from the stove. Add the 
evaporated milk and beat until smooth. i'Jakes 2 
pints. Note: herb vinegar is preferred. 
Especially good with lobster or fish. 

Pearl Smart. 

Fruit Salad Dressing 

2 eggs, well-beaten 
l/2 cup vinegar 
l/2 cup cream 

3 tablespoons sugar 
2 teaspoons flour 
1 teaspoon salt 

1 teaspoon mustard 

Mix dry ingredients well. Add to the eggs and 
vinegar. Add cream* Cook in double boiler 
until thick. Before serving add chopped fruits 
and remainder of 1/2 pint of heavy cream whipped 

Mildred Hazlewood 


■ I 

Tasty No Calorie Dressing 

1 tablespoon grated onion 1 cup tomato juice 

1 tablespoon dry mustard l/k cup lemon juice 

1 tablespoon Worcestershire l/U teaspoon celery 
sauce salt 

Combine these in jar with secure top. Fasten top, 
shake well. Chill and allow flavors to blend for 
a few hours. Shake well or stir before pouring on 
lettuce wedges . 

Louise L. McGurk 

French Dressing 

1 can condensed tomato soup 

l/2 cup salad oil, may be all olive oil or half 

olive oil and half vegetable oil 
3/U cup vinegar 
l/2 cup sugar (scant) 
1 teaspoon paprika 
1 teaspoon dry mustard 
1 clove garlic or chopped onion 
1 tablespoon Worcestershire sauce 

Mix all together in a quart jar. Shake each time 
before using. 

F. Laurelle Cole 

Salad Dressing 

2 teaspoons sugar 
1 teaspoon mustard 

l/2 cup vinegar 

1 teaspoon salt 
1 egg yolk 

Mix dry ingredients together. Add egg yolk, beaten. 

Add vinegar and cook until creamy. Cool. Add 
beaten white of egg. 

Annie Re is 



w.wu 1 1 

\r . £.♦> I -rW-r • 

Angel Supreme 

1 large angel cake with fancy icing. 

1 quart ice cream. 

Chocolate or strawberry sauce. 

Cut 1 inch off the top of cake. Scoop inside of 
cake leaving a wall about l/ 2 inch all around. 
Before serving, fill cake with ice cream, replace 
top and cover with sauce. If using chocolate 
sauce heat it. This is fool proof since all 
ingredients may be bought. 

Ada A. Andelman 


App le Dumplings 

2 cups Bisquick 
3/U cup milk 

1 cup brown sugar 
3/U cup water 

lump of butter 

Put Bisquick in bowl and gradually add milk until 
it forms batter. Roll out on floured board into 
3 inch squares about l/8 inch thick. (Makes 8). 
On each square place an apple which has been peelec 
and cored. If desired, place sugar and nuts in 
top of apple. Pull up .corners of square over appl 
and seal tightly. Place apples in shallow baking 
pan and pour over following syrup. Mix: sugar, 
water in saucepan and heat. Add butter. Cool 
slightly. Bake in U00° oven 20 minutes, and then 
turn down heat to 350°, until brown, basting 
several times . Serve warm with a spoonful of 
vanilla ice cream on top. Other fruits, such as 
apricots, may be used. Substitute syrup for water 

Ada A. Andelman 

Nut Maple Mould 

2 cups brown sugar 
Add 2 cups of boiling water 
l/3 cup cornstarch mixed with a little cold 
water and a pinch of salt. 

Stir until it boils and thickens. Set to cool, 
then add the beaten whites of 3 eggs and 1/2 cup 
chopped walnut meats . 

Annie Re is 


Blueberry Delight (Quickie for /forking Wives) 

1 pint fresh blueberries 

6 slices buttered bread (white or raisin bread) 

l/2 cup water 

1/2 cup sugar 

Cook berries, sugar, and water 10 minutes, uncovered 
Arrange bread and berries in alternate layers in 
glass loaf dish (makes 3 layers of bread, each 
topped by berry mixture ) . Chill in refrigerator 
several hours or overnight. Slice and serve x^ith 
plain, whipped, or ice cream. Serves 6. 

Dorothy Rosen 

Apple Crunch (Quickie) 

6 or 7 tart apples, peeled and sliced 

1 teaspoon baking powder 

1 cup flour 

1 cup sugar . r . 

1 egg, slightly beaten 

Arrange sliced apples in buttered baking dish (as 
for deep dish pie ) • Mix all remaining ingredients 
and cover apples with mixture . Sprinkle top with 
cinnamon and then a few" drops of water (this will 
give top a glazed appearance). Bake at 350° about 
hS minutes - crust will brown slightly. Serve 
hot or cold. - 

Dorothy Rosen 


■ ■ 

Brownie Pudding 

1 cup sifted flour 
l/2 teaspoon salt 

2 tablespoons cocoa 
1 teaspoon vanilla 
3/U cup chopped nuts 
3/U cup brown sugar 

2 teaspoons baking powder 

3/U cup sugar 

l/2 cup milk 

2 tablespoons melted 

l/U cup cocoa 

1 3/U cups hot coffee 

Sift flour, baking powder, salt, 3/U cup sugar 
and 2 tablespoons cocoa. Add milk, shortening 
and vanilla. Mix until smooth and add nuts. 
Place in 8 inch greased pan. Mix brown sugar 
and l/U cup cocoa. Sprinkle over batter. Pour 
coffee over all. Do not stir. Bake UO minutes 
at 350° or until cake shrinks from pan. This 
pudding makes its own fudge sauce. Serve warm 
or cold. Best topped with ice or whipped cream, 

Madeline D, Koit 

M.C.I. Delight 

1 large can pineapple chunks 

15 marshmallows 

1/2 cup walnut meats 

1 small bottle maraschino cherries 

1/2 pint heavy cream 

Cut, the marshmallows in small pieces and mix with 
the pineapple. Enough juice is left to soften 
the marshmallows. Chill one hour. , Beat the 
cream. Add nuts, cherries, and whipped cream to - 
the pineapple mixture. Chill until time to serve 
This dessert serves 6-8 persons. 

Beatrice P. Frederick 


Special Custard with Carmelized Sugar 

Cook 6 tablespoons of farina in quart of milk, 
stirring until tender. Beat 6 eggs, 2 cups of 
sugar, add 1 teaspoon of vanilla. Mix with farina. 
Place 1 cup of sugar in top of double boiler and 
cook until pan is covered with carmelized sugar. 
Add other ingredients -and cook slowly for 2 to 3 
hours. Invert custard onto serving dish and 
sprinkle with brandy. Serve cold. 

Vanda Cariani 

Zuppa Ingle se 

1 quart milk 

5 egg yolks 

3 tablespoons flour 

1/3 cup sugar 
1 dozen lady fingers 
soaked in rum 

Peel of 1 lemon 

Mix yolks, flour, sugar together. Add milk and 
stir. Add peel. Place over medium heat and cook 
while stirring continuously. The pudding is cooked 
when it thickens and starts to boil. Remove from 
heat and let cool slightly. Remove peel. Add 1 
teaspoon vanilla. Line bottom of 2 quart casserole 
with lady fingers. Cover with layer of pudding. 
Repeat ending with pudding on top. Chill before 

Vanda Cariani 


Date Nut Pudding 

l/2 cup sugar 

3 well-beaten eggs 

1 cup chopped dates 

1 cup chopped v/alnuts 

1 tablespoon flour 

1 teaspoon baking powder 

Combine. Dredge dates and nuts with flour before 
adding them, and sift baking powder with flour. 
Bake in moderate oven 30 minutes. Serve with 
whipped cream. 

Elizabeth M. Gordon 

Devonshire Cream larts 

(Enjoyed in pre-war England for tea — little 
Devonshire cream available after the war) 


2 1/2 cups flour 

1 egg 

2/3 cups butter 

2 tablespoons sugar 
few grains of salt 
2 tablespoons water 

Blend , knead until smooth, chill, roll, bake on 
back of small tart shells 10-12 inch at h2$° . 


Mock Devonshire cream — cream cheese mixed with 
cream -until smooth. Top with fresh strawberries 
(sliced with sugar) or strawberrv jam. 

Virginia Haviland 



1 egg, beaten 

l/3 cup oleo, melted 

l/2 cup milk 

1 1/2 cups flour 

1 teaspoon ginger 

l/2 cup sugar 

l/2 cup molasses 

1 teaspoon soda dissolved 

in hot water 
l/U teaspoon salt 

Beat egg, add sugar, melted shortening, molasses, 
milk, soda and dry ingredients. Bake in pan 7x7 
in slow oven, 325°, 25 to 3$ minutes. 

Gertrude Leufgren 

Oriental Cream 

l/k cup rice 
1 pint milk 
3/h cup sugar 



1 package gelatin 

l/2 pint whipped cream 

Boil the rice in the milk until it is very soft . 
Add other ingredients except the cream. Let the 
mixture cool and after it is thoroughly cool, -whip 
the cream and add it, by folding it in. Mold and 
serve cold with chocolate sauce, (see sauces) 

Ethel M. Hazlewood 


Rice Pudding 

Heat 3/U of a quart milk in top of double boiler 
until it almost boils. Add one cup brown rice 
slowly, so temperature of milk does not drop; keep ' 
heat high for 2 or 3 minutes, then reduce to sim- 
mering. Cook about U5 minutes without stirring. 
Pour remaining milk (l/U quart) into jar and add 
l/2 cup powdered milk, and shake until smooth. 
Then pour it into mixing bowl, adding* 1/2 teaspoon 
salt, 2 eggs, 1 l/2 teaspoons vanilla, and 1/3 cup 
blackstrap or unsulfered molasses. Beat smooth 
and add l/2 cup seeded raisins or other fruits as j 
desired. When rice is cooked, combine ingredients,' 
and pour into oiled baking dish. Sprinkle top with 
nutmeg, or other spice. Bake in 325° oven, or 
until temperature in center of pudding is 175°« 
Stir once or twice during cooking. 

Kenneth C. Barnes 

Frozen Cup Cakes 

1 cup heavy cream 
l/k cup sugar 

1 teaspoon vanilla 

2 l/2 tablespoons chopped nuts 
1 tablespoon cherry juice 

3 tablespoons chopped maraschino cherries 
1 l/2 cups crumbled macaroon crumbs 

''"hip cream stiff. <,dd sugar, nut meats, flavoring, 
cherry juice and cherries, folding together lightly \ 
Fold in crumbs and mix lightly but thoroughly. 
Turn into small paper cap cake cups and garnish 
each with a cherry. 'Place in freezing tray of 
refrigerator and freeze until firm. 

Lillian E. Lagamasino 

(Greek Cakes) 

2 pounds unsalted butter 

2 3/U pounds sifted flour (or enough flour to roll) 
l/U teaspoon soda 

To every 8 saucers of flour, add 1/2 saucer 
confectionary sugar 

Melt butter, add flour, soda, sugar. Roll or pat to 
l/2". Cut or shape into small crescents. Bake in 
slow oven 5 - 10 minutes or until just lightly 
browned « Remove from pan and cover liberally with 
powdered sugar. If desired, sprinkle with cognac 
before covering with confectionary sugar. 

Iphigenia Fillios 

(Honey Cakes) 

1 cup olive oil 

1/2 cup orange juice (rind from one orange) 

l/2 cup milk 

1 cup sugar 

1 cup ground nuts 

3 tablespoons baking powder 

1 egg 

Enough sifted flour to shape with hands 

1/2 jigger brandy (optional) 

Warm oil, sprinkle brandy into it, and combine v 
all ingredients. Knead thoroughly and shape int 
small, individual pieces (thumb size). Bake in 
greased pan in moderate oven 

Syrup for dipping 

2 cups water 
1 cup sugar 

1 cup honey 

1 whole cinnamon stic.. 

Boil ingredients 5 minutes . Dip baked cookies --f 
cool in this syrup. Dry on rack. 

p.- Iphigenia Filliv 

Greek Dessert 
(Large Quantity, may be halved . ) 

1 package zwieback 
1 pound shelled walnuts 
1 pound shelled almonds 
1 teaspoon cinnamon 
1 teaspoon clove 
12 eggs, separated 

rind of 1 orange 
rind of 1/2 lemon 
2 tablespoons baking 

1 pound butter 

2 cups sugar 

Grind zwieback and nuts through a food chopper. 
Cream sugar and butter; add to egg yolks. Combine 
all ingredients, folding in the beaten egg whites 
last. Pour into a well greased, large, rectanguls 
pan or 2 smaller pans. Bake in moderate oven unti 
brown. Remove from oven and cut into squares whi] 
warm. Pour hot syrup evenly over all to moisten, 
Cool. Leave in pan until ready to serve. 


Boil 2 cups water 

1 cup sugar 

1 cup honey 

1 whole cinnamon stick 

More syrup may be needed to moisten. 

Iphigenia Fillios 



2 pounds blanched almonds., finely ground 

1 l/k pound sugar 

Whites of 10 large eggs (or 12 med.) 

Blend almonds and sugar well. Add beaten egg whites, 
Drop mixture by spoonfulls onto cookie sheet lined 
with brown or heavy white paper. Cook in medium 
oven for 10 minutes, or until only slightly browned 
around edges. Remove from oven. Cut paper around 
each pastry and wet bottom of paper with brandy 
(while still warm) until it peels off easily. Make 
slight depression on top of each biscuit and fill 
with a maraschino cherry. 

Iphigenia Fillios 

Strawberry Ice -Cream (ice -box) 

1 l/2 cup milk 
1/3 cup sugar 

3 tablespoons light 

corn syrup 
1/8 teaspoon salt 

2 tablespoons flour 
1 egg yolk 

1/2 lemon (juice of) 
1 cup heavy cream 

1 egg white, beaten 

1 teaspoon vanilla 

2 boxes frozen 

Barely scald milk in top of double -boiler. Combine 
sugar, salt, flour, and corn syrup and add. Cook 
till thick and smooth. Cook 5 minutes more, -ad 
beaten egg yolk. Cool. Add lemon juice. Freeze in 
ice tray till firm. Turn into bowl and beat until 
fluffy. Fold in whipped cream and vanilla and add 
strawberries and egg white. Return to freezing 
trays and freeze until firm. Stir every 20 minutes 
(optional) This is something like the old-fashioned 
churned ice-cream. If preferred, 1 l/2 boxes o^ 
frozen raspberries may be substituted. 

Elizabeth Brockunier 

Swedish Torte 

l/U pound butter 
1/2 cup milk 
1 cup flour 
h egg yolks 

1 pint strawberries 

l/2 cup sugar 

1 teaspoon baking 


l/2 pint heavy cream 

Cream butter and sugar. Add egg yolks. Beat. ! 
dry ingredients and add to first mixture, altera 
with milk, Spread batter in two 8" layer tins, 
egg whites with 3/U cup sugar until stiff and sp. e 
on batter. Sprinkle with chopped walnut meats, 
in 325° oven for l/2 hour. Remove carefully froi 

Before serving, fill with whipped cream and stra 
berries, which have been cut and slightly beaten 
into the cream. 

Strawberry Cake Mold 

2 packages strawberry 

1 pint heavy cream 

1 package frozen straw- 
1 layer cake (Drake's) 

Prepare jello according to directions on package 
using frozen berry liquid with the water. Cool 
and when almost thick add ^ pint whipped cream a 
strawberries. Mix. Line large mixing bowl witlr 
cake; (layers split in half) if any is left, cru 
into mixture. Pour in mixture and cool. Before 
serving unmold and cover with thin layer of swee 
ened whipped cream. Decorate if you wish. This 
be made night before using. 

Ada A. Andelman 




Strawberry Pie 

1 quart strawberries h tablespoons cornstarch 

1 cup sugar l/k teaspoon salt 

1 tablespoon lemon juice 2 tablespoons cold water 

Hull and wash- berries, saving largest and best 
whole* Mash about l/2 berries, add sugar, lemon 
juice, and the paste of cornstarch, salt and water # 
Cook until thick, smooth and transparent, stirring 
constantly. Cool a bit, add whole berries saving 
eight or so for garnish. Cool in baked pie shell. 
Serve with ice cream or whipped cream sweetened. 
Half a teaspoon of triple sec adds a French touch 
to the whipped cream. Garnish with whole berries. 
The pie "can be made with fresh raspberries, fresh 
peaches or frozen fruit. About half the amount of 
sugar should be used with frozen fruit which is 

Dorothy F. Nourse 

Two-Crust Lemon Pie 

2 lemons peeled and 

2 cups sugar 
1 cup milk 

3 tablespoons flour 
2 large or three smal 

pinch salt 

Add sugar to lemon. Add flour and salt. Beat 
eggs and add* Add milk. Mix well. Pour into 
lined pie plate. Add top crust. Cook in medium : 
oven till knife comes out clean. Makes 2 small j 
or 1 large deep pie. 

" Jane Dough M 

Lime -Pine apple Pie 

9" baked pie shell 
Juice drained from No. 2 
can crushed pineapple, 
plus water to make 
1 l/U cups. 

1 package lime gelai; 
1 pint vanilla ice 

1 cup drained crush* 


Heat juice, add gelatin, add ice cream, chill 
about 30 minutes, add 1 cup crushed pineapple, 
turn into pie shell and chill about 30 minutes,/ 

Elinor D. Conley 

Devonshire Lemon Curd 

3 eggs 

2 large lemons 

i V Octl 

l/U teaspoon salt 

1 cup sugar 

6 tablespoons butter 

In top of double boiler put 3 beaten eggs, grat 
rind and juice of lemons, add sugar, butter and* 
salt. Stir over hot water until mixture becomes 
the consistency of whipped cream. Use as f illi 
for lemon pie, cake filling, and for strawberry 
tarts • 

Harriet Swift 


Marlborough Pie 

6 large tart apples 
3 tablespoons butter 
l/2 teaspoon salt 
1 cup sugar 

1 tea sp con lemon rind 

3 tablespoons lemon juice 

k eggs slightly beaten 

19" unbaked pie shell (deep) 

Peel, core and slice apples; steam until tender 
and strain. There should be 2 cups of sauce. Stir 
in butter, add salt, sugar and cool* Add lemon 
juice and rind to eggs and stir into sauce • Stir 
until well blended and pour into unbaked shell. 
Bake in hot oven (USO°) 1% minutes; reduce heat 
to lew (275°) and bake 1 hour or longer. The pie 
should be a golden brown and cut like a custard 
pie. For a special holiday pie cover top with 
whipped cream. 

Harriet Swift 

Eggnog Chiffon Pie 

1 envelope plain gelatin l/2 teaspoon salt 
l/Ii cup cold water 1 cup milk 
3 eggs, separated 2 tablespoons rum or 
3/U cups sugar brandy 


Soften gelatin in cold water. Beat egg yolks with 
half the sugar and salt. Scald milk in top of double 
boiler and add slowly to egg yolk mixture. Return 
to double boiler and cook until custard coats the 
spoon (stir constantly). Remove from heat, add 
gelatin, stir until dissolved. Chill until partly 
thickened. Beat egg whites until stiff, beat in 
remaining sugar gradually. Add flavoring and dash 
of nutmeg to egg yolk mixture and fold in egg 
whites. Turn into a baked pie shell or crumb crust 
and chill until firm* Sprinkle the top with nutmg. 
Serve plain or with whipped cream. 

°Jane Dough" 


Squash Pie 

1 3/U cups cooked squash l/k teaspoon mace 
1/2 teaspoon salt 3 eggs 
1 teaspoon cinnamon 2/3 cup sugar 
1/2 teaspoon nutmeg 2/3 cup light cream, 
\/k teaspoon ginger scalded 

2/3 cup milk 

Combine dry ingredients with the mashed squash. 
Beat eggs to which sugar has been added . Pour 
scalded milk and cream over egg mixture, gradualL 
Mix well. Combine Yirith squash and stir until 
smooth. Line a 9" pie plate with pie crust and 
fill with squash mixture. Sprinkle top with cinna 
mon. Bake in oven 3$0° to 3 75° for hS minutes or' 
until set. 

Margaret Morrissey 

Lemon Delight Pie 


20 graham crackers (rolled very fine) 
1/3 cup butter 

Knead butter into finely rolled cracker crumbs 
and pack in 9" plate. Do not grease plate. Bake 
in moderate oven 8 -minutes. Remove and cool. 


1 can Eagle Brand 
Condensed milk 

5 tablespoons lemon juice 
grated rind of l/2 lemon 

Pour contents of milk in bowl. Add lemon juice 
and rind and beat with rotary beater until consis 
ency of heavy cream. Pour into co oled pie crust 
and set in refrigerator for about 30 minutes. Top 
with whipped cream and serve. 

Catherine Macauley 

Cheese Pie with Glazed Top 

1 cup graham cracker crumbs 1 pint sour cream 

2 tablespoons sugar 2 tablespoons sugar 
1/8 pound butter 1 

1 pound cream cheese 

2 eggs 1 
1/2 cup sugar 

No. 2 can crushed 


1/2 tablespoons 


1 teaspoon vanilla 

1 tablespoon sugar 

Mix together the cracker crumbs, sugar and butter. 
Put in the bottom of a spring form pan, chill for 3 
hours. Mix well the cheese, eggs, sugar and vanilla. 
Fill pie crust and bake in oven for 20 minutes at 3%0°. 
Cool for 1/2 hour. Pour sour cream into bowl, add 
sugar and beat for 2 minutes. Pour over cool pie and 
return to stove for 5 minutes at U50 c . 

Drain can of pineapple. Put crushed pineapple on 
pie and add cornstarch and sugar to pineapple juice. 
Cook in double boiler until thick and syrupy. Cover 
top of pie with this. 

Ethel Kimball 

Shoo Fly Pie 

1 cup molasses 
1 cup hot water 
1 teaspoon soda 
1 teaspoon cinnamon 

1 teaspoon salt 
1 cup sugar 
l/U cup butter 
1 1/2 cups flour 

Rub sugar, butter and flour till crumbly. Mix 
molasses, water, soda, cinnamon and salt together. 
Line two eight inch pie plates with pastry. Sprinkle 
some of the crunbmixture in both plates. Divide 
molasses mixture in two pies and sprinkle remaining 
crumb mixture on top. Bake at 350° for 35 minutes. 

Mary M. Prall 


Cheese Pie 

1 pound cottage cheese 
l/U pound cream cheese 

2 eggs 

Juice of 1/2 lemon 

1 cup sugar 

2 tablespoons flour 

1 small can evaporated 

Blend cheese well. Add rest of ingredients in 
order. Place in favorite crust. Graham cracker 
crust is good for this. Bake in 350° oven for 20 
minutes. Remove from oven and let stand for 10 
minutes. Top with following mixture: 

1/2 pint sour cream 2 tablespoons sugar 
1 teaspoon vanilla 

Bake in U75° oven for $ minutes. 



15 crackers 

1/8 pound butter 

1 teaspoon sugar 
1 teaspoon cinnamon 

Roll crackers, melt butter and blend with crumbs 
to which other ingredients have been added. 

Press into 10" pie plate. 

Ada A. Andelman 

Banana Cream Pie (A Quickie) 

Pie shell > baked or crumb 1 teaspoon almond 

i package vanilla pudding or rum flavoring 

2 cups milk 1 banana 
l/U cup coconut 

Prepare pudding according to directions on packa 
Cool slightly. Add flavoring. Place slices of ba 
in pie shell and pour pudding over it. Top with 
coconut which has been slightly toasted or whipped 

"Jane Dough" 


Angel Pie 

No. 1 

h egg whites 

l/U teaspoon cream of 

1 cup sugar 

No. 2 

k egg yolks 

1/2 cup sugar 

3 teaspoons lemon juice 

grated rind of lemon 

Beat egg whites until frothy. Add cream of tartar. 
Beat until stiff. Gradually add sugar. Spread in 
well greased 9 inch pie plate and shape like shell. 
Bake 1 hour 250-275° oven. 

Add no. 2 filling. Beat yolks until thick. Gradu- 
ally beat in 1/Z cup sugar. Add lemon juice and 
rind. Cook over hot water until thick. Spread on 

top of meringue 

Serve with whipped cream. 
John J. Connolly 

Pie a la Mode 

1 9" baked pie shell 

1 9" 1 layer cake (may be 

1 quart strawberries, 

hulled and sweetened 

•J pint whipping cream 
2 tablespoons sugar 
1 teaspoon vanilla 
1 jar currant jelly, sm 

In baked pie shell spread cream which has been 
whipped with sugar and vanilla* Over this fit cake 
to edge of pie crust. Cover top with standing straw- 
berries. Heat currant jelly in saucepan^ when it 
liquifies spoon carefully over strawberries. 

Ada A. Andelman 


Chocolate Ba varian Pie 

1 tablespoon plain gelatin 

l/U cup cold water 

3 egg yolks, beaten slightly 

1/2 cup sugar 

l/k teaspoon salt 

1 cup milk., scalded 

1 teaspoon vanilla 

3 egg whites } beaten stiffly 

1 cup heavy cream, whipped 

Soften gelatin in cold water. Combine egg yolks, j 
sugar and salt,, slowly , with ..milk, Cook in double 
boiler until mixture coats on "spoon. Add softened 
gelatin. Stir until dissolved. Cool. Add vanill 
Fold, in egg whites and whipped cream. Pour into 
crust. Sprinkle on top 1/U cup chocolate wafer 
crumbs or chopped nuts. 

Crust ; Blend 1 1/2 cups chocolate wafer crumbs 
( about 20) with 1/3 cup melted butter. Press into 
9" pan. 

Jane Dough 

Buttermilk Pie 

3 eggs 1 1/2 cups buttermilk 

3/k cups sugar 3/h teaspoon vanilla 

3 tablespoons flour 3 tablespoons lemon 

3 tablespoons melted butter juice 

(no substitutes) grated rind 1 lemon 

• cinnamon to dust top 

Beat the eggs with the sugary i/hen light and lemon 
colored, add the flour.. Beat. Then add buttermilk, 
vanilla, lemon juice, grated rind (yellow part onl' 
and butter. Pour into a baked pie crust and sprink 
top with cinnamon. Bake in a 375° oven for 20 to 3 
minutes or until pie sets. Allow to cool slightly 
before serving. 

Mildred Hazlewood 


Apple Sauce Cake 

2 cups sugar 

1 egg 

1/2 teaspoon clove 

1 teaspoon cinnamon 

1 cup stewed apples 

1/2 cup shortening 

1 cup raisins 

1/2 teaspoon nutmeg 

2 cups flour (sifted) 

chopped nut meats 
chopped citron 

1 teaspoon baking soda 

Cream sugar and shortening. Add beaten egg. Add 
raisins, citron, spices, salt and nuts. Add apple 
sauce to which soda has been added. Add flour. 
Bake in medium oven two hours. Age two or three 
days in waxed paper. 

''Jane Dough" 



:.felt~in~3 r our~mouth Blueberry Cake 

1 1/2 cup sifted flour 

1 teaspoon baking powder 
1/2 teaspoon salt 

2 eggs 

1/2 cup shortening 
1 cup white sugar 
1/3 cup milk 
1 teaspoon vanilla 

1 1/2 cups floured blueberries 

Sift dry ingredients 3 times. Cream sugar and she 
ening together to which add 2 well beaten egg yolk 
Then add alternately the milk and dry ingredients. 
Beat egg whites stiff and fold in. Add vanilla ar 
floured berries. Bake 350° for 35 to US minutes. 
Sprinkle top with cinnamon and sugar if desired. 

Margaret Morrissey 

Sponge Cake, Hot Milk 

1 cup cake flour 

1 teaspoon baking powder 

1/k teaspoon salt 

6 tablespoons hot milk 

3 eggs 

1 cup sugar 

2 teaspoons lemon juice 
1 teaspoon lemon flavoi 

5+ fl ° Ur ° nce ' measure > ad <* baking powder and sa 
sift three times. Beat eggs until very thick and 

ii (5 to 7 minutes). Add sugar gradually, beat: 
well Add lemon flavoring. Fold in flour,, in sma 
amounts. Add milk, mixing quickly but thoroughly 
until batter is well blended. Bake in 9 inch tube 
pan in moderate oven (375 F) 35 minutes, 
inverted pan. 

"Jane Dough" 

Cool in 



Newport Pound Cake 

7/8 cups butter 1 teaspoon vanilla 

1 1/2 cups flour 5 eggs 

Few grains salt 1 1/2 cups powdered sugar 

1 teaspoon baking powder 

Cream butter, add flour gradually. Beat egg whites 
until stiff, but not dry, and beat in half the sugar, 
salt and vanilla. Beat egg yolks until thick, add 
remaining sugar gradually, and add to butter and 
flour. Beat well. Fold egg whites into mixture. 
Sift over this, the baking powder. Beat thoroughly. 
Pour into buttered deep pan. Bake 1 hour at 3!?0 o . 

"Jane Dough' ' 

Fruit Cake 
(Inexpensive, Moist ) 

1 pound raisins 

1 1/2 cup water 
l/U cup shortening 

2 eggs 

1 teaspoon baking powder 
1 teaspoon soda 

1 teaspoon salt 

2 1/2 cups flour 

1 teaspoon cinnamon 

1 teaspoon all spice 

1/2 teaspoon ginger 

1/2 teaspoon nutmeg 

1/2 teaspoon cloves 

1 pound diced mixed fruit 

(citron, lemon peel, orange 

peel, candied cherries, etc ^ 

1 cup chopped nuts 

Bring water and raisins to a boil. Add shortening. 
Let cool. Beat eggs lightly, and add to raisin mix- 
ture. Sift together dry ingredients and add slowly 
to raisin mixture. Fold in diced mixed fruit and nuts. 
Bake at 300° for about 2 hours. Test with cake tester 
before removing from oven. A shallow pan of water on 
bottom of oven during baking, keeps cake moist. To 
ripen fruit cake brush or drizzle with brandy or rum, 
wrap and store in a tightly covered tin container in 
a cool place. Repeat the brandy treatment every week 

or two. 

Mary Farrell 


Devil's Food Cake 

2 cups sugar 

1/2 cup butter or crisco 

2 eggs 

k squares chocolate 

1 teaspoon vanilla 

1/2 cup sour milk 

1 level teaspoon soda 

2 cups flour (sifted) 
1 cup boiling water 
chopped nuts if desirec 

Cream butter and sugar. Add beaten eggs. Add sou 
milk to which soda has been added. Sift and add 
flour. Add melted chocolate and boiling water. 
Flavor. This should be as thin as fritter batter 
Makes a very large cake. Is excellent unf rested/-! 
Takes well to a peppermint frosting, coffee frostir 
chocolate frosting or a divinity frosting. Don't ' 
men near it if you want any left. 

Dorothy Shaw 
Jewel Fruit Cake 

1 1/2 cups raisins 
1/Ij. cup water 
1/2 cup shortening 
1/2 cup sugar 
1 egg, well beaten 
1/2 teaspoon soda 
1/2 tablespoon hot water 
l/li-1/2 cup chopped 

1/2 cup thick apple sauc 
1 1/2 cups sifted flour 
1/2 teaspoon nutmeg 
1/2 teaspoon cinnamon 
1/2 teaspoon salt 
1-1 1/k cup gum drops 
(not licorice) 

Simmer raisins in water until puffed, about 3 minute; 
just until water is absorbed. Cool thoroughly. Cre; 
shortening with sugar. Blend in well beaten erg. 
Dissolve soda in 1/2 tablespoon hot water. Add to 
applesauce and blend into creamed mixture. Sift flc 
nutmeg cinnamon and salt. Add gum drops, cut into 
thin strips, and chopped nuts. Blend into cream mi* 
ture. Add cooled puffed raisins. Pour into greased 
and paper lined (3 thicknesses of wrapping paper) 
bread pans (3 3/k x 7 3/k x 2 3/k). fikke at 300° fo 
1 3/k hours. 

Virginia J. Spencer 

Pineapple Up-Side Down Cake 

1/2 cup butter 
1 cup brown sugar 
Sliced pineapple 
3 egg yolks 

1 cup granulated sugar 
5 tablespoons pineapple 

1 cup flour 
1 teaspoon baking powder 

3 egg whites, stiffly beaten 

Melt butter in a large iron frying pan. Add brown 
sugar and spread evenly over botton of "Up-Side- 
Dovm M pan. Lay slices of pineapple in design on 
top of mixture. Put cherries in center of each 
slice of pineapple. 

Make the following sponge batter: Beat yolks of 
eggs, add granulated sugar and pineapple juice. 
Sift in flour and baking powder. Fold in stiffly 
beaten egg whites. Pour over fruit. Bake U5 
minute to 1 hour in moderate oven. 

Gertrude L. Bergen 

Chocolate Cake 


l/2 square chocolate, melted 1/2 cup milk 

1 cup brown sugar 1 egg 

Cook in double boiler, cool and set aside to be 
added to cake mixture. 


1/2 cup butter 2 cups flour 

1 cup brown sugar 1 teaspoon baking soda 

2 eggs, separated 1 teaspoon cream of tartar 
1/2 cup milk salt 


Cream butter and sugar, add yolks well beaten, milk, 
flour sifted with cream of tartar. Add stiffly 
beaten whites. Dissolve soda in a bit of warm water 
and add custard after vanilla has been added. BaKe 
hS minutes to 1 hour in 375° oven. 

Edna G. Peck 


Feather Cake 

2 eggs 

1 cup sugar 

1 cup flour 

1 teaspoon baking powde 
1/2 teaspoon salt 
1/2 cup milk 

1 tablespoon shortening 

Beat eggs until light. Beat in sugar. Sift dry 
ingredients and add to eggs. Heat milk and shorte 
ing to a boil. Pour on dry ingredients. Pour in 
greased shallow pan. Bake 20-30 minutes in 350°ov 

Broiled frosting 

3 tablespoons melted butter 2 tablespoons cream or 
5 tablespoons brown sugar 2 tablespoons evaporat 
1/2 cup coconut milk 

Mix together. Spread on cake and place under 
broiler till brown. 

Mary A. Hackett 

(7) Layer Cake 

1 l/2 cups sugar 

1 1/2 cups milk 
1/2 cup butter 

2 eggs 

2 teaspoons cream of tar 
1 teaspoon baking soda 

3 cups flour 

Mix in order given. Bake in 7 layers about 12 mi 
in 350O oven and fill with the following: 

1/2 cake chocolate 
2 cups sugar 

1/2 cup milk 
1 egg 

Mix and cook over hot water, 
with same. 

Ice top and sides 

Edna G. Peck 


Chocolate Fudge Cake 

2 cups sugar 

I4. squar es unsweetened 

l/U pound butter 
1 cup boiling water 

2 cups cake flour 
2 teaspoons baking 

h eggs (well-beaten) 

Cream together sugar, melted chocolate and melted 
butter. Add boiling water and flour alternately. 
Put in refrigerator, 1 hour or more. Remove from 
refrigerator, add baking powder and beat well. Add 
well beaten eggs and vanilla. Bake in 3f>0° oven in 
pan 8 x 10. 


2 cups confectionary 

1 1/2 tablespoon 

chocolate, melted 

pinch salt 

1 tablespoon marshmallow 

2 tablespoon butter 

Blend ingredients together. 

Ethel Kimball 

Dutch Cake 

1 cup sugar 1 cup milk 

Butter-size of an egg 2 cups flour 
2 teaspoons baking powder 

Cream sugar and butter. Sift flour and baking 
powder together. Add flour and milk alternately in 
small amounts to sugar-butter mixture, beating 
thoroughly after each addition. Place batter in a 
8x8x2 pan, and bake in a 350° oven for 30 to h0 
minutes. Spread cake with butter, and sprinkle with 
cinnamon and sugar as soon as cake is out of the oven. 

"Jane Dough" 


Jam Cake 



1/2 cups f 'lour 

cup sugar 

cup shortening 


cup jam (any kind) 

2 teaspoons nutmeg 
2 teaspoons cinnamon 
2 teaspoons cloves 
2 teaspoons allspice 
2 level teaspoons soda 

1/2 cup buttermilk 

Cream sugar and shortening. Add well beaten egg 
yolks. Add spices and soda to flour (which has b< 
sifted at least twice). Add flour alternately wr 
jam and buttermilk to the mixture. Add stiffly 
beaten egg whites. Add 2 teaspoons vanilla or 1 
teaspoon vanilla and 1 teaspoon lemon flavoring. 
Pour into pans which have greased paper lightly- 
sprinkled with flour on the bottom of the pans. 
Cook in a moderate oven for U$ minutes or until 
cake leaves sides of pan. 

7 Minute Icing 

2 egg whites 


1 1/2 tablespoons white 
Karo syrup 
5 tablespoons water 1 teaspoon vanilla 

pinch of salt 

cups sugar 

Put all ingredients into double boiler beating ml 
rotsiry egg beater until the mixture forms peaks Trt 
dropped from beater. Remove from heat and ice cat 
wh:ile icing is warm 

Mildred Hazlewood 


Taft Cake 

2 cups flour 
1 cup sugar 

1 tablespoon cornstarch 

2 level teaspoons soda 
l/2 level teaspoon cloves 

1 level teaspoon cinnamon 

2 squares chocolate 
l/2 cup butter 
ll/2 cup apple sauce 
1 cup nuts 

1 cup raisins 

Sift all dry ingredients together, add to apple 
sauce. Next add melted chocolate and butter and 
then raisins and nuts. Bake 1 hour in rather slow 

"Jane Dough' 1 

Au nt Marian's Superlative Spice Cake 

shortening (Spry 1 teaspoon baking soda 

■ 11 T_.,J-4- N I/O +0,0 ci-N^^T-. CgH 

l/2 cup shortening (Spry 1 teaspoon baking 
with 3 tablespoons butter) l/2 teaspoon salt 

n ~„« ~„~~~ 2 teaspoons baking powder 

2 cups flour 
2 teaspoons cinnamon 

1 cup sugar 
1 egg 

1 cup sour milk 

1 cup raisins (chopped) 1 teaspoon nutmeg 

1 teaspoon cloves 

Cream shortening and sugar. Add egg (well-beaten), 
chopped raisins. Sift flour, baking powder, salt 
and spices together. Add alternately, flour and 
sour milk to which soda has been added. Bake 3/U 
to 1 hour slowly (370°). This is as good unfrosted 
as it is frosted. Frost or not, as you wish. 

"Jane Dough" 




•i r<?:< 







•c.T V -1 L " '» 

Swedish Sp r itz Cookies 

2 l/2 cups sifted flour 3/U cup sugar 
l/2 teaspoon baking powder dash salt 
1 cup butter 2 eggs unbeaten 

1 teaspoon vanilla 

Sift flour with baking powder. Cream butter, sugar 
and salt. Add eggs and vanilla and mix well. Add 
sifted ingredients in small amounts. Mold with 
cookie press on cold ungreased cookie sheet. Bake 
in 375 F. oven 12 to 1$ minutes. Makes U5. Spry 
or oleo may be used instead of butter but the cookies 
will be less crisp. 

Ellen C. Peterson 



Buttery-Scotch . Cookies 

1/2 cup shortening 

2 cups Old Fashioned brown 

sugar, firmly packed 
2 eggs, well beaten 
1 1/U cups sifted flour 

1 1/2 teaspoons baking 

l/2 teaspoon salt 

2 cups chopped nuts 
2 eggs well beaten 

Melt shortening and stir in sugar* Mix well. Coo] 
slightly and stir in well beaten eggs. Mix and 
sift dry ingredients, add nut meats and combine 
with the first mixture. Chill half an hour and 
drop by teaspoonsful, several inches apart, on a 
greased baking sheet. Bake in a slow oven 35>0° 
for about 25 minutes. Cool l/2 minute and remove 
with spatula. If cookies harden on sheet, reheat 
for a moment, 7-8 dozen. 

Gertrude Chipman 

Sugar Cookies 

l/2 cup shortening 
3/U cup sugar 

1 egg, beaten slightly 

2 tablespoons milk 

1 l/2 cups flour 

2 teaspoons baking 

l/2 teaspoon salt 

1 teaspoon vanilla 

Cream shortening and sugar together. Add in order: 
egg, milk, flour, baking powder and salt sifted 
together, and vanilla. Drop onto cookie sheet. 
Flatten with glass dipped in cold water. Bake in 
350° oven. Sarah M. Usher 

Pecan Marguerites 

2 slightly beaten eggs l/3 teaspoon salt 

1 cup brown sugar 1 cup chopped pecans 

1/2 cup flour l/k teaspoon baking powder 

Mix in order ^iven. Fill small, greased and floured 
muffin tins 2/3 full . Place pecan on top of each. 
Bake in moderate over* 8 to lf> minutes. 

IOI4 Elizabeth M. Gordon 

Pecan Puffs 

l/2 cup butter (l/U pound) 1 cup pecans (chopped 

2 tablespoons sugar fine) 

1 teaspoon vanilla 1 cup flour 

Cream butter and sugar. Stir in nuts, flour and 
vanilla. Roll into small balls. Bake in 300° oven 
for ii5 minutes. Roll in powder sugar once when warm 
and again when cool. 

Katherine A. LeBonte 

Tea Room Cookies 

1 cup shortening 3 eggs 

1 l/2 cups sugar l/2 teaspoon cinnamon 

3 cups flour 1 teaspoon vanilla 
l/2 teaspoon soda 1 package cut-up dates 

1 tablespoon water 1 cup seedless raisins (cut-up) 
l/2 cup chopped nut meats 

Cream the shortening and sugar. Add beaten eggs 
and dissolved soda (dissolve soda in the water). 
Add dry ingredients which have been sifted to- 
gether and the fruit. Drop by teaspoon full on 
cookie sheet. To glaze, dip bottom of small glass 
in white of egg (beaten) and flatten cookies to 
about l/k inch thickness. Bake about 12 minutes, 

Makes 5 to 6 dozen. 

Pearl Smart 


l/k pound butter or 
l/2 cup crisco 

1 cup sugar 

2 eggs 
2 squares chocolate 

Cream butter with sugar. Add eggs and mix. Then 
add melted chocolate. Sift and measure flour. Sift 
again with salt. Add alternately with milk. Add 
vanilla and nuts. Cook in 375° oven 25 minutes. 

pinch of salt 

3/U cup flour 

l/U cup milk 

1 teaspoon vanilla 


105 Samuel Green 

Cronan Ginger Bread Men 

1 cup molasses 
1/2 cup shortening 

2 1/2 cups flour 

1 teaspoon salt 

1 tablespoon ginger 

1 tablespoon soda 

2 tablespoons warm mil 

Heat molasses to boiling point, add shortening 
ginger, soda dissolved in warm milk, salt *nd 
flour. Chill, roll, cut and bake at 350°. 

Shortbread Cookies 

l/2 pound butter 
1 1/2 cups flour 

2/3 cup cornstarch 
2/3 cup powdered sugar I 

Cream butter. Add other ingredients and knead we 
(until mixture forms ball and will come away fro* 
sides of bowl in one lump). Take about l/2 teaspc 
shape into a ball on cookie sheet, press out witt 
a fork. Bake 1? minutes at 350° on ungreased 
cookie sheet. Makes about 70* 

Margaret Morgan 

Thimble Cookies 

1 cup butter i/li teaspoon salt 

±/d cup confectioners sugar 1/k teaspoon baking 

ins oil vmi«« a «^ j>t 

2 cups all purpose flour 
chopped nut meats 



Cream shortening until very soft; add sugar 
gradually. Add flour, sifted with baking powder 
and salt. Shape into balls 3 A inch in diameter 
and place on a cookie sheet. Press hollow in cent, 
of each with a thimble. Fill with jam and nut me*' 
Bake in 350° oven for 20 minutes. 

106 Harriet Swift 


Orange and Chip Cookies 

l/2 cup shortening 

1 egg 

1 tablespoon water 

1 teaspoon orange rind 

l/2 teaspoon soda 

1 l/2 cups rolled oats 

(quick or old-fashioned 


1 (6 oz.) package semi- 
sweet chocolate chips 
l/U cup chopped nuts 
1/2 cup brown sugar 
1/2 cup granulated sugar 
l/2 teaspoon vanilla 
3/U cup sifted flour 
l/2 teaspoon salt 

Cream shortening, add 
well. Beat in egg til 
ilia, and grated oran 
soda and salt. Add to 
oats, chocolate piece 
teaspoon onto greased 
moderate oven at 375° 
about 3 1/2 dozen. 

sugar gradually and cream 
fluffy. Stir in water, van- 

ge rind. Sift together flour, 
creamed mixture. Add rolled 

s and nut meats . Drop from a 
baking sheet. Bake in a 
about 12 minutes . Makes 

F. Laurelle Cole 

Old Fashioned Soft Molasses Cookies 

1 cup shortening 6 (or more) cups flour 
1 cup sugar 1 cup sour milk 

1 l/2 cups molasses 1 teaspoon salt 
1 heaping teaspoon soda 1 scant teaspoon cinnamon 
3/k teaspoon ginger 

Cream sugar and shortening. Add all other 
ingredients except flour. Soda should be added 
to milk and mixed before adding. Add flour last 
until stiff dough is reached. Roll out, cut and 
bake. i tf *akes about k dozen good sized cookies. 
Thickness in rolling should be about l/U inch. 
Handle dough as little as possible . 

% >. .'._■ Dorothy Shaw 



Frosted Browni es 

l/3 cup butter 1/2 cup flour 

2 squares unsweetened chocolate l/U teaspoon salt 

1 cup sugar 1/2 cup nuts(brok< ! 

2 well-beaten eggs 1 teaspoon vanilL 

Melt butter and chocolate together. Gradually adc 
sugar to eggs, beating thoroughly. Combine with 
chocolate mixture. Add flour and salt. Stir in ni 
and vanilla. Pour into 8x8x2 pan, greased and line 
with waxed paper. Bake at 350° about 25 minutes. 
This makes 16 two-inch squares. 


1 tablespoon butter 1 1/2 teaspoons wat 

1 square unsweetened chocolate 1 cup powder sugar 

Melt butter and unsweeten chocolate. Add warm 
water. Stir in 1 cup sifted confectioner's sugar. 
Spread over top of warm brownies. 

Elizabeth M. Gordon 
Western Ranger Cookies 


cup brown sugar 

cup white sugar 

cup shortening 


teaspoon vanilla 

cups flour 

1 cup nut mea a ;s 

1 teaspoon baking powder 
1 teaspoon soda 
1/2 teaspoon salt 

1 cup rolled oats 

2 cups rice crispies 
2 cups cocoanut 

Cream sugar and shortening, mix well and add vanil 
Add flour, baking powder, soda and salt which has 
been sifted 3 times. Mix. well. Combine rolled oat 
rice cripies and nut meats and add to mixture. Pa 
firmly into balls, size of a walnut, flatten and 
bake in 350° oven until done. 

108 John J. Connolly. 

Butter Nut Balls 

Cream l/2 cup butter with 2 tablespoons sugar and 
1 teaspoon vanilla extract. Add 1 cup of sifted 

flour and 1 cup of chopped nuts. Mix well. Form 
into small balls and bake on an ungreased cooky tin 
for approximately 15 minutes at 350°. Have ready 
two small bowls of powdered sugar. As soon as 
cookies are removed from the oven 5 roll in first 
one and then the other bowl of sugar. Cool and 
store. These are quickly made and keep well. 
Excellent to have on hand for holiday entertaining. 

Beryl Robinson 

Date and Nut Cookies 

3 egg whites beaten stiff 

1 l/2 cups confectionary sugar 

Beat for 1$ minutes 

Chop l/2 cup dates and 1 cup walnut meats 

Mix together,- pour from spoon on a cookie sheet, 
put cherry in center of each cookie and bake for 
15 minutes at 375°. 

E. Kimball 

Date Squares 

l/2 cup sugar l/2 cup chopped walnuts 

l/U pound butter 1 package dates, cut in 

1 egg yolk small pieces 

3/U cup flour — all purpose 

Cream butter and sugar, add egg yolk, flour, dates; 
beat- after each addition. Spread in shallow pan 
(10 x 6) Cover with beaten egg white and nuts. 
Press down with fork. Bake in 1|00° oven for 20 
minutes. Cut in squares while warm. ■ 

Ada A. Andelman 


Fudge Squares 

2 squares unsweetened chocolate, melted 
1 egg, beaten slightly 

1 teaspoon baking powder 

3 tablespoons shortening 
1 cup sugar 

1/3 cup milk 

1 cup flour 

l/2 teaspoon salt 

1/2 cup chopped walnut meats 

Cream shortening and sugar together. Add, in order 
melted chocolate, egg, milk; then flour, baking 
powder, and salt, sifted together. Add walnuts. 
Pour into 9 inch square baking tin. Bake 30 mirnit 
in 350° oven. Cut into 16, 20 or 25 pieces, as 

Sarah M. Usher 

Butter Crunch Squares 

1 cup soft butter 

1 cup sugar 

2 cups flour 

1 tablespoon cinnamon 
1 egg yolk 

2 slightly beaten egg 

1/2 cup sugar 
1/2 tablespoon cinnamon 
1 cup chopped nuts 

Mix butter, sugar, flour, cinnamon and egg yolk 
together. Knead thoroughly and press dough lightly 
to 1/k inch thickness in buttered baking pan. Brus 
surface with the slightly beaten egg whites. 
Sprinkle over top mixture of l/2 cup sugar, l/2 
tablespoon cinnamon, 1 cup chopped nuts. Bake at 
350° for 20-25 minutes. Cut into 1 l/2 inch 
squares while hot and cool in pan. Makes % 

Cecile A. fritter 

















Plum Rum Jam 

3 1/2 cups prepared plums 7 l/2 cups sugar 

1/2 cup lemon juice l/2 bottle liquid pectin 

l/U cup water l/2 cup rum 

Pit but do not peel the plums (about 16 large red) 
Cut into small pieces, and place in a pan and crush, 
Measure 3 l/2 cups into a large kettle. Add water, 
the lemon juice and sugar. Bring to full rolling 
boil, stirring constantly. Boil hard one minute. 
Remove from heat and at once add the pectin, 
stirring constantly. Add the rum. Stir well. 
Pour into hot glasses. Seal with paraffin. 

"Jane Dough" 


Red Pepper Jam 

1 dozen large red 
sweet peppers 

2 cups vinegar 

3 cups sug&r 

1 tablespoon salt 

Remove seeds from peppers, chop and cover with salt 
Stand over night, and drain. Add vinegar and sugar 
Boil down to marmalade consistency. Serve with 
cold meat, fish, or use with cream cheese in sand- 

Loraine A. Sullivan 


3 oranges 

1 small can crushed 

1 lemon 

2 1/2 pounds sugar 
1/2 cup water 

Squeeze juice from oranges and lemon. Put rinds 

through chopper. Add water, pineapple and sugar 

to juice and rinds. Boil 30 minutes. Bottle. 

Edna G. Peck 


Watermelon Pickles 

6 pounds watermelon rind 8 cups sugar 
2 tablespoons salt 8 cups vinegar 
2 quarts water l/2 cup whole cloves 

l/2 cup cinnamon bark 

Peel rind from watermelon. Remove pink pulp. Cut 
into pieces one by two inches. Boil for 15 minutes 
in the water to which the salt has been added. Drain 
well and add to the syrup mixture. 

To make syrup boil sugar and vinegar for 5 minutes. 
Tie cloves and cinnamon bark loo sly in a bag and add 
them to the vinegar mixture and boil for 5 minutes. 
Add the melon and cook slowly for U5> minutes. Pour 
into sterilized jars and cover with the hot liquid. 

Albert L. Carpenter 

Cranberry Relish 

1 quart cranberries 
1 large apple 

(quartered and cored) 

1 pound sugar 
1 large orange (seeds 

Wash cranberries and put through food chopper, then 
grind up the apple and orange. (Do not remove the 
peeling.) Add sugar and mix well. Place in unsealed 
jars and. store in refrigerator for 2\\ hours before 
using. Good with meats and poultry, in jellied 
salad, and with cream cheese for sandwiches. 

Irene H. Tuttle 


Ripe Tomato Relish 

12 ripe tomatoes, 3 green hot peppers 

skinned 3 large onions 

1 l/2 cups sugar 1 l/2 cups vinegar 

dessert spoon salt 

Combine ingredients and cook 2 hours or until done. 
May be used at once or sealed in jars. 

Ella M. Adams 

Red Pepper Relish 

1 dozen red peppers 

1 tablespoon salt 

3 cups sugar 
1/2 cup vinegar 
Juice of 2 lemons 

Put peppers through the grinder. Add salt. Cover • 
with water and soak all night. Drain. Add sugar 
and vinegar. Simmer. Remove from fire. Add lemon 
juice when relish is thick and syrupy. 

"Jane Dough" 

Cabbage Relish 

U pounds cabbage 

2 quarts green tomatoes 
1 quart onions 

3 red peppers 
3/U cup salt 

2 quarts hot vinegar 
1 cup flour 

l/U pound dry mustard 

3 pounds sugar 

1 tablespoon tumeric powd 

Put cabbage, tomatoes, onions and peppers through 
food chopper. Cook 1/2 hour in a pint of hot water 
and with salt* Drain through a collander* Add 
vinegar. Bring to boil and stir in the following 
paste: -flour, mustard, sugar and tumeric powder. 
Cook till thickened., Put in hot sterilized jars an 
seal at once. Makes about 7 quarts. 

. "Jane Dough" 

Yiddishe Kraut (Cabbage) 

1 medium head of cabbage, l/U teaspoon pepper 

slice as for slaw 1 can tomato sauce 
slice at> xu of 1 lar lemon 

1 large onion J /9 +pasDOOn oreeano or 

2 tablespoons salad oil 1/2 teaspoon oreg 

1 teaspoon salt thyme 

1 tablespoon sugar 

Brown onion in salad oil in large soup pot. Add 

sliced cabbage and cover ta ^- ^f™JT «£* * 
minutes. Then add all remaining ingredients and 
Sok for 1 hour or until tender in covered pot. 
(Add more or less lemon or sugar to taste; 

Arlene Saffren 

Mother Harden 1 s Ketchup 

8 quarts tomatoes, stewed and strained 

3 teaspoons black pepper 

7 teaspoons salt 

U teaspoons mustard 

2 teaspoons ground clove 

1 teaspoon yellow ginger 

1 pint vinegar 

2 cups sugar 

Boil slowly until reduced one half. 

Elizabeth Brockunier 








Ca ramels 

1 cup sugar 1 teaspoon vanilla 

2/3 cup white corn syrup nut meats 

1 l/2 cups heavy cream (no substitute) 

Put sugar, syrup, and l/2 cup cream in pan, boil 
hard, stirring constantly about 8-10 minutes. 
Add l/2 cup cream, boil again, about 6-8 minutes. 
Add third l/2 cup cream, boil to firm ball stage, 
2UU° with candy thermometer, tested in cold water. 
It must not be hard crackle, but just beginning 
to get crisp at the edges. Pour in buttered pan, 
adding vanilla and nut meats if desired. No 
beating. Cut when cool, and wrap in waxed paper. 
Do not burn . As mixture thickens, when cooking, 
keep turning gas down. 

Chocolate: Add 3 squares bitter chocolate, 
grated, when adding the last l/2 cup cream. 
Chocolate caramels take longer to cook and mixture 
becomes very thick* 

117 Loraine A. Sullivan 


2 packages chocolate chips 1/8 teaspoon salt 
l/2 square unsweetened chocolate 1 teaspoon vanilla 

1 small can condensed milk 1 cup chopped 

2 tablespoons marshmallow fluff walnuts 

i v ielt chocolate chips and unsweetenea chocolate 
in top of double boiler. r #ien partially melted add 
condensed milk and salt. Cook until all ingredients 
are well blended, stirring constantly. Add marsh- 
mallow fluff. Remove from heat and add vanilla and 
nuts. Stir well. Drop into buttered pan. Marsh- 
mallow KJay be swirled over top if desired. When 
partially cool? cut into squares . Keep in ref rigera- 
tor Makes a£>out two pounds. This is a library 
favorite and ±>5 Mrs. Ada Andelman ! s original recipe 

Chocolate Fudge 

1 l/2 cups white sugar l/U pound butter 
1 1/3 cups light brown sugar" l/o teaspoon salt 
2/3 cup milk and cream 2 teaspoon vanilla 
3 squares cooking chocolate grated 

Put all ingredients except 1 tablespoon chocolate 
and 1 tablespoon of butter, and the vanilla into a 
saucepan . Boil slowly until it forms aj&oft ball 
when tried in cold water. Remove from fire. Sprinkl 
remaining chocolate and butter over top.. Let cool 
for a few minutes- . Add vanilla, and beat until firm 
Nut meats or marshmallows may be added just before 
pouring into a buttered pan. 

Gertrude McCabe 


French Chocolate Truffles 

6 squares baking chocolate 

l/2 cup butter 

1 cup sifted confectioners 

1 teaspoon vanilla 

1 tablespoon cognac, 

2 tablespoons sherry 
2 tablespoons sifted 


1 tablespoon heavy cream (if necessary) 

Melt the chocolate in the top of a double boiler * 
Add the butter and stir until it is melted. Remove 
from the stove. Add sugar, extract and wine and 
stir until well blended. Put in a cool place until 
the mixture is firm but not hard. If the mixture 
becomes too hard, add the cream and beat hard for 
a moment. Spread the cocoa out on a platter. >/Jith 
the palms of your hands roll out small balls of the 
mixture, using about 3/U of a teaspoon as measure- ■ 
ment. Roll each ball lightly in the cocoa and place 
in individual candy wrappers . After rolling two or 
three balls, wash hands in cold water. Repeat this 
as often as necessary; it keeps the mixture from 
melting. These are highly prized sweets in France, 
very rich but very good # 

H. Swift 



Never Fail Fudge 

l/6 pound butter 
3 ounces chocolate 
3 cups sugar 
1 cup milk 

1 tablespoon white Karo 
1 tablespoon mars hmal low 

1 teaspoon vanilla 

Put butter in a large pan with the chocolate. 
v\Jhen melted add sugar, milk, and Karo. Boil, 
do not stir , until a soft ball forms in cup of 
cold water, let cool about 10 minutes, then add 
marshmallow fluff and vanilla. Beat until thick. 
Pour i/ito greased wax-paper lined 8" x 2 M pan. 
Cut inter squares when cooled. 

Dorothea Morgan 

J-Iock Fondant 

1 medium potato boiled? 
Peanut butter, cherries, 
nuts, etc. 

1 package 


Mash potato and add the sugar gradually. Knead 
until smooth. Shape into balls and put a hut or 
piece of fruit (cherry or pineapple) on top. 
Or press out in strip; fill with peanut butter, 
cherries, nuts, etc., and cut into desired sizes 

Margaret Mbrgan 

Note: "Jane Dough" pseudonym of several staff 
members who have submitted other recipes under 
their real names. 



appetizers and Spreads • • • 17~22 

Beverages • • • 1~2 

Breads 3~8 

Breakfast Dishes l5~l6 

Cakes 93-102 

Candies 117-120 

Cookies 103-110 

Desserts 73-81; 

entrees 55-62 

Fish 29-3U 

Meat • 35-U8 

fluff ins and Rolls . , 9~lU 

Pies . , 85-92 

Relishes and Preserves , . 111-116 

Salads and Salad Dressings 63-72 

Sauces and Stuffing 27~28 

Soups 23-26 

Vegetables h9~5k 



3 9999 06239 052 9 


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Cover cuts courtesy of Little Brown & Co.